I present to you the very original Red Food on Valentine’s Day recipe.
My favorite part of winter isn’t Christmas or Thanksgiving. Or the fact that it’s not 112 degrees out every day. Okay, maybe that is my favorite part of winter… but the bounty of winter citrus surely runs an extremely close second.
Our dwarf citrus trees worked hard this winter with a nice little crop of pink lemons, Meyer lemons, normal lemons, and key limes. When I mentioned to The Foodie Groom that I wanted a blood orange tree, he made a face. You know, that face.
The one that at first says, “You’re kidding me,” and then slowly morphs into the “You’re lucky we’re talking about citrus trees and not cats” face. I love that face 🙂
Blood oranges are one of my favorite citrus. Full disclosure, any citrus that I can make into a margarita is one of my favorite citrus 🙂 The juice is a strikingly beautiful dark red and the flavors are light and fresh, perfect for complimenting mild seafood like scallops and tilapia.
The dish is beautiful, simple, and comes together really quickly. Serve it with a salad for a light lunch or dinner along side a bottle of white wine.
Or even better, a margarita!
Seared Scallops with Blood Orange Salsa
Seared scallops topped with a blood orange salsa, winter citrus and seafood come together for a light, fresh, and quick dinner.
- 3 Tbsp Olive oil, divided
- 1 blood orange
- 2 Tbsp finely chopped red onion
- 2 Tbsp chopped cilantro
- Juice of 1/2 lemon
- 12 large scallops
- 2 Tbsp sugar
- Take the zest of one blood orange and place it in a bowl.
- Set a strainer over the bowl and peel and segment the orange. Squeeze the juice from the leftover membranes into the bowl.
- Cut the segments into chunks and add to the bowl.
- Add the red onion, cilantro, lemon juice, and lightly toss with 1 Tbsp olive oil. Salt and pepper to taste.
- Heat remaining oil on medium high.
- Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a small plate and dip one side of each scallop into the sugar before placing it into the saute pan.
- Cook for 3 minutes on each side, until the scallops are nicely seared. Flip and cook for another 2-3 minutes, until the scallops opaque almost all the way through (cut one with a knife to check).
- Remove from the pan and serve topped with salsa.
Yields: 3 servings
Estimated time: 20 minutes
Calories: 156 | Fat: 5.1g | Fiber 2.6g | Protein 10.6g | Carbs 17.8g
Weight Watchers PointsPlus: 4
Hmmm. I’ve sort of been very neutral about all the blood orange hype lately, but this salsa looks amazing, and I love that you’re serving it with scallops. I’m going to search one out on my trip to the store today!
An interesting choice of flavor. A must try dish.
Love the citrus flavors with the seared scallops – yum! I also need to try the scallops caramelized in the sugar like that – it sounds so good and it looks great, too!
The boy would love this!
I want to come visit you and all your citrus trees (and avocado and all the other trees you have!) So jealous. Gorgeous dish!
I love this: “You’re lucky we’re talking about citrus trees and not cats” Or, babies. He could be Mr. Duggar!
AND, I love that this is a real life red food and not just saturated in red dye. It looks super incredible 🙂
Haha! We will never reach Duggar status, the single one we have kicks our butts on a daily basis.
What a beautiful photo of something which can be quite plain. You take lovely photos.
Thank you, Suzanne!
Thanks for including the nutritional information with this! I just might have to buy some blood oranges and head to the kitchen with them.
I would love to have a citrus plant! And I totally know that face. I saw it this past wkd when I explained to Hubby that I *needed* a new KitchenAid… I love how simple and delicious seared scallops are and this recipe looks delicious.
Those scallops are looking so good!
That meal is just gorgeous. Really. And I love that it’s decadent without being heavy. My favorite kind of meals!
I don’t understand the step about the “leftover” membranes… If you’re segmenting the orange and cutting them into chucks to use in the salsa, where do you get the juice? Are you just using a few of the segments and juicing the rest? Am I the only person that doesn’t understand the difference between membranes and segments? Help! This recipe looks amazing, and I want to make it ASAP! 🙂
When you cut the segments out of the blood orange, you’ll be left with what looks almost like a wagon wheel of blood orange scraps – those are the membranes. Squeeze the excess juice from there before throwing them away.
Delicious! This is so pretty too, it would’ve been a perfect valentines meal.
What a gorgeous photo! These scallops sounds so incredible!
Tried these tonight and these are delicious!! I love your comment about a blood orange tree… I wanna get one!! Thanks Food Bride! I love your style, I will definatlely be back for more tastiness!!