by Basil Munroe Godevenos

Created on: January 20, 2009

Blood Orange Scallops

You're hosting a dinner party and you know that a few of the guests are crazy about seafood. You could go the home-made sushi route but you're worried something so "trendy" might be considered pretentious or even blase. Here is a truly simple idea that is sure to be a big hit with your piscivore party-goers.

Ingredients

(To serve 6 guests)
Six large, fresh scallops
One large blood orange

Preparation

This is an easy dish to prepare, either on one large plate or on individual plates for each of your guests, arrange the scallops. Please make certain they are fresh and of high quality as they will be consumed raw. Using a skewer, poke a few holes in the tops of the scallops.

Curl some of the peel from the blood orange for a garnish.

Squeeze the blood orange juice into a container and then drizzle it over the scallops slowly, ensuring a little juice has time to enter each of the holes you poked.

Season with salt and pepper if you wish; garnish with the curled peel.

Serve.

The juice of the blood orange is sweet and has a hint of berry flavor not found in other oranges. It provides a wonderful contrast to the succulent flesh of a raw scallop.

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