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Scallops with Blood Orange Gastrique


Scallops with Blood Orange Gastrique Recipe

Ingredients:
  • 3 tablespoons sugar
  • 1 tablespoon Sherry wine vinegar
  • 1 cup fresh blood orange juice (from about 6 oranges)
  • 1 1/2 cups low-salt chicken broth
  • 2 blood oranges, peeled, separated into segments
  • 1/4 cup each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
  • 4 tablespoons olive oil, divided
  • Coarse kosher salt
  • 8 ounces brussels sprouts, leaves removed from core, core discarded
  • 20 large sea scallops, side muscles removed
Directions:
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