Seared Diver Scallops, Blood Orange Gastrique,
with Black Quinoa-Citrus-Fennel salad
Ingredients:
Black Quinoa-Citrus-Fennel Salad
Black Quinoa 1/2 cup cooked
Fennel sliced 1/4 cup
Pomegranate arils/seeds 8 each
Blood Orange Segments 8 each (reserve liquid)
Arugula rinsed 2 Cups
Red Onion sliced 1/4 cup
Next
Blood Orange Gastrique
3 TBSP Sugar
1 TBSP Sherry Wine Vinegar
3/4 Cup Blood Orange juice Use leftover juice
Procedure:
Place sugar in a heavy medium saucepan
Heat over medium heat until sugar begins to dissolve.
stir until sugar dissolves and add sherry wine vinegar bring to a boil
Add Blood Orange Juice and reduce by half
Let cool for a moment should coat a spoon
Last
2-4 Sea Scallops size~ U-8
Pat dry with paper towel
Season with salt and pepper
in a sauté pan heat oil on High temperature
place scallops in pan and lower heat to medium high
let scallops cook for 3-4 minutes each side
For more information on Ottawa Tavern's jazz music line-up and menu items:
http://www.thegilmorecollection.com/ot.php
Courtesy of:
Clark Frain
Executive Chef
Ottawa tavern / Bite
151 Ottawa ave.
Grand Rapids, Mich, 49503