Miso Blood Orange Scallops

• Gluten free

• Seafood

  • 1/2 lb Sea scallops, dry

• Produce

  • 1/2 tsp Blood orange, zest
  • 1/4 cup Blood orange
  • 1 tbsp Parsley, fresh
  • 2 tbsp Shallot
  • 2 sprigs Thyme, fresh

• Condiments

  • 2 tbsp Red miso paste

• Baking & Spices

  • 1 Salt and freshly ground black pepper, Coarse

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/3 tbsp Butter, unsalted

Found on kitchenetteblog.com

Ingredients

• 1/2 teaspoon blood orange zest
• 1/4 cup blood orange juice (from 1 medium orange)
• 2 tablespoons red miso paste
• 1/2 lb dry sea scallops
• coarse salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon + 1 teaspoon unsalted butter, divided
• 2 sprigs fresh thyme
• 2 tablespoons minced shallot
• 1 tablespoon finely minced fresh parsley

Directions

• In a small bowl, whisk together the blood orange zest, juice, and miso paste. Set aside. Warm a large pan over medium-high heat. No seriously, let it get really hot. Pat the scallops dry with a paper towel and season very lightly with salt and pepper. Add the oil and 1 tablespoon of butter to the pan; swirl to melt the butter. Add the scallops and thyme, being sure not to crowd the scallops, and let them get a good sear on the first side (2-3 minutes).When the scallops are well browned, flip them over. If youre feeling fancy, tilt the pan slightly and use a spoon to hit each scallop a few times with the fat in the pan. When the scallops are browned on the second side and almost cooked through, transfer them to a plate.Turn the heat down to medium and add the shallots to the pan. Cook for 1 minute, stirring. Add the miso blood orange mixture to the pan, and whisk to combine. Simmer for about 30 seconds, then turn off the heat and whisk in the remaining 1 teaspoon of butter and the parsley. Spoon the sauce over the scallops and serve.