Jumbo Shrimp and Scallops with Baby Arugula and Blood Orange Vinaigrette Recipe
Winter is Blood Orange season and what an incredibly delicious citrus fruit it is! It's a sweeter, slightly spicier orange than some of the more common varieties and they have a beautiful ruby color that beefs up any presentation. The vinaigrette's purpose is to balance the rich full flavor of the shellfish. The light peppery flavor of the arugula builds another layer of flavor and pairs well with both the dressing and shellfish. The asparagus slivers adds additional color to the dish and are a classic combo with the citrus. Always serve this dish with some of the blood orange segments!
Ingredients
| Jumbo scallops | 3 , mussels removed cleaned | |
| Jumbo shrimp | 3 , deveined | |
| Oranges | 3 | |
| Extra virgin olive oil | 1⁄3 Cup (5.33 tbs) | |
| White balsamic vinegar | 1 Teaspoon | |
| Honey | 1 Tablespoon, flavored | |
| Baby arugula | 75 Gram | |
| Kosher salt | To Taste | |
| Ground black pepper | To Taste | |
| Asparagus | 1 |
Nutrition Facts
Serving size
Calories 90 Calories from Fat 54
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 20.4 mg6.8%
Sodium 54.4 mg2.3%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1 g4.1%
Sugars 4.6 g
Protein 4 g7.8%
Vitamin A 4.7% Vitamin C 29.5%
Calcium 3.7% Iron 1.1%
*Based on a 2000 Calorie diet
Directions
This is a very simple dish with a nice light, refreshing flavor. I use some razor thin red pepper julienne and carrot julienne to beef up the presentation. Using white asparagus might look nice too.
First, zest two oranges, then take the third one and cut the segments out to make supremes (the wedges of flesh without any pith, skin, seeds or membrane attached to it). Cut the zested oranges in half horizontally and juice them into a small sauce pan. Add the orange zest to the pan. You should have about 1/3 cup of liquid. Reduce the liquid over medium heat by half. Let cool. You should have about three tablespoons of concentrated juice remaining. Transfer to a mixing bowl and add one teaspoon of white balsamic vinegar, a small drizzle on honey, a pinch of salt and pepper, then whisk in 1/3 cup of extra virgin olive oil until the vinaigrette is emulsified. Check the seasoning and adjust to taste if needed. Set aside.
Season the shrimp and scallops with a little salt and pepper and rub them with a little olive oil (you can you cooking spray too). Place them on the grill and cook for about 2 minutes a side (less depending on size). The goal is to cook the shellfish through without making them tough. Remove and set aside keeping them warm.
Blanch the asparagus in boil water and quickly cool. Then cut the stalk at a sharp angle horizontally to make 1/8 inch ovals.
Next, carefully clean the baby arugula making sure it is dry. Take the shrimp and scallops and toss them in the bowl with the vinaigrette, then arrange them on a serving plate. Toss the arugula, asparagus and a little of the vinaigrette in a small bowl. You only want enough liquid to lightly coat the greens. Season with a little salt and pepper. Neatly place the greens on the plate slightly over the shellfish. Loosely arrange the orange segments on the plate, then drizzle a little of the vinaigrette around the plate and serve.
First, zest two oranges, then take the third one and cut the segments out to make supremes (the wedges of flesh without any pith, skin, seeds or membrane attached to it). Cut the zested oranges in half horizontally and juice them into a small sauce pan. Add the orange zest to the pan. You should have about 1/3 cup of liquid. Reduce the liquid over medium heat by half. Let cool. You should have about three tablespoons of concentrated juice remaining. Transfer to a mixing bowl and add one teaspoon of white balsamic vinegar, a small drizzle on honey, a pinch of salt and pepper, then whisk in 1/3 cup of extra virgin olive oil until the vinaigrette is emulsified. Check the seasoning and adjust to taste if needed. Set aside.
Season the shrimp and scallops with a little salt and pepper and rub them with a little olive oil (you can you cooking spray too). Place them on the grill and cook for about 2 minutes a side (less depending on size). The goal is to cook the shellfish through without making them tough. Remove and set aside keeping them warm.
Blanch the asparagus in boil water and quickly cool. Then cut the stalk at a sharp angle horizontally to make 1/8 inch ovals.
Next, carefully clean the baby arugula making sure it is dry. Take the shrimp and scallops and toss them in the bowl with the vinaigrette, then arrange them on a serving plate. Toss the arugula, asparagus and a little of the vinaigrette in a small bowl. You only want enough liquid to lightly coat the greens. Season with a little salt and pepper. Neatly place the greens on the plate slightly over the shellfish. Loosely arrange the orange segments on the plate, then drizzle a little of the vinaigrette around the plate and serve.
Comments
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Ganesh Dutta says :
very delicious seafood recipe. i like this dish very much .Thanks for posting this recipe.
Posted on: 25 January 2008 - 2:48pm
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