Sea Scallops with Fennel, Blood Orange and Sauce Maltaise
The Zen-man always keeps his promises… and if he doesn’t he’s likely to ignore you when you remind him he’s made one. Yup, that’s just another way of sayin’ he can be full of s**t sometimes but today he’s rather full of sea scallops and willing to share the recipe with you as promised in the last post – which bring us back to the initial bold statement: The Zen-man always keeps his promises. Look at this baby!
I made this recipe again today especially for you my friends. This is the appetizer i served to some big player$ this past Friday and i was kinda’ happy with it. I even thought my next pay raise was secured when Mr$ Big Player told Big Bossman it was the best meal they had in the States. I think she was jet-lagged and meant to say it was the best meal they had on our street corner (Yay! i stick it to the corner bodega! Zen 1: Bodega 0). Anyway, it was enough to send my Big Bossman to 7eleven 7th heaven for a day and i thought it would transmute into an instant bonus or even better..some Google stocks! but… nah! I’m still waiting. Maybe i’ll start singing in the subway instead, or model for underwear catalogs, or become a gigolo (… sorry, that’s the first three things that come to mind.. and i can’t even sing! Someone please tell me there’s still hope!! aargghh)
Sea Scallops w/ Sauce Maltaise
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Zest of 1 blood orange
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1 1/4 cup blood orange juice
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2 egg yolks
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4 tablespoons butter
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Salt & cayenne pepper
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12 sea scallops, cleaned
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2 tablespoons rice vinegar
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2 teaspoons sesame oil
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2 tablespoons XV olive oil
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3 cups mixed greens and herbs (tarragon, dill..)
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3 blood orange segments
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4 ounces fennel, trimmed and thinly sliced
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Combine the zest and orange juice in a small saucepan and cook over medium heat until reduced to 3 or 4 tablespoons. It should form a glaze.
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Mix the egg yolks with 2 tablespoons water and place on top of a double boiler over simmering water. Beat with a whisk until foamy and thick. Add 2 tablespoons of the butter, whisking after each addition to incorporate. Season with salt and cayenne pepper, add up to 2 tablespoons of reduces blood orange juice, and set aside.
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Season the scallops with salt and cayenne. In a large skillet over medium high heat, add the butter and sear the scallops on each side until browned. About 2 minutes per side.
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Combine the remaining reduced orange juice, rice vinegar and sesame oil and whisk in the olive oil. Dress the salad and sliced fennel and season to taste. Top with orange sections. Serve with the scallops and the sauce and drizzle with a little bit of dressing.
April 9th, 2008 at 12:51 am
Thank you for keeping your promise! I think I’ve died and gone to heaven– Scallops are one of my top 5 favorite foods, ever. I am going to break open my Escoffier book and see what other gems are in there! Oh, and I am giving you a hug just to annoy you! Hahah
April 9th, 2008 at 2:46 am
Good Lord, that is one gorgeous plate of food, man. I have yet to try a blood orange. Depraved, I tell you. Depraved. Sorta. Is there anything that would work as a substitute? I sort of feel like Nicolas Cage in City of Angels. “Describe the taste of a pear–er blood orange.” The photos are beautiful…and those scallops look absolutely spectacular. I tell you what…I’ll sing in the subway and give you the profits if you feed me. Deal? lmao
April 9th, 2008 at 4:01 am
Zen, you could always become a hand model ala George Costanza!
I couldn’t wait for this post and I googled Sauce Maltaise which is basically a play on Hollandaise and it also reminds me a bit of Avgolemono.
The dish lived up to your promise, I can see why they raved about and now I have a new sauce to try, thanks!
April 9th, 2008 at 6:19 am
Great. 6:15 am and I’m craving scallops. What am I supposed to do about that?
I don’t think you’ll need to sing in the subways or become a gigolo (can’t remember the third thing…). You’re too damn good at food.
Looks fabulous, as usual Zen!
April 9th, 2008 at 8:06 am
This just looks wonderful. I have come across a recipe using pink grapefruit with scallops, but the blood orange idea is much better. Can’t wait to try this one.
Thanks, Zen!
Mary
April 9th, 2008 at 10:00 am
YES! This looks absolutely fabulous. Scallops are pure heaven and this dish is definitely in the heavenly realm.
April 9th, 2008 at 10:52 am
Good night Agnes. This is spectacular. The Bossman better give you a raise, stat. I’m making this the next time I’m in trouble and need to bribe someone.
April 9th, 2008 at 11:06 am
Wow, it’s only 8:00am and I’d have this plate for breakfast. Gorgeous! Go fight for your raise, well deserved!
April 9th, 2008 at 12:59 pm
I’m glad you’re feeling better and you made this divine meal. I love scallops! Hopefully the raise and bonus will be coming soon! Also thanks for the linky love, but my link didn’t go through when I clicked on it. : )
April 9th, 2008 at 4:35 pm
wow–not only does that sound absolutely ridiculously delicious–the colors in that dish just make me smile. Very beautiful!
April 9th, 2008 at 4:55 pm
When we meet (not if) I want you to make me this…pretty please…and I promise to come alone (well, with my fork). I am crushing big time now!!
April 9th, 2008 at 6:39 pm
Looking smooth here. I like what you did with the white space. Very nicely executed. I can’t even see the brush-strokes.
Get it?
It’s art.
April 9th, 2008 at 8:22 pm
Those look good and sound tasty. I like the orange, sesame and Maltaise sauce combo. Nice presentation!
April 9th, 2008 at 11:35 pm
This is lovely. I’d give you a raise in a minute.
April 10th, 2008 at 12:49 am
Manggy! i have a no same-sex hugs policy on this comment room! haha.
Canary girl. Sure that sounds like a good deal! Start practicing, the more money you make the better the food! hehe
Peter. Hand model, how come i never thought of that? I’ll add it to my list. hehe
Elle. You can have scallops for breakfast, why not? Try dipping them in your coffee. hehe
Mary. Grapefruit would work well too if blood orange is not available.
Ann. Oh yes it’s right up there! hehe
Catherine. Good for bribes too! How often do you get in big troubles? haha
Jenny. Try Scallops and toast next time for breakfast. With some orange juice. That’s called adapting a recipe. hehe
Anali. I don’t know what’s going on. I typed the correct address a few times and it keeps giving that error message. Is it a glitch with blogger?
Tavolini. Isn’t it beautiful to look at? hehe
Tartelette. I hope your husband is not reading this. haha. Big troubles!
Ryan. Yup, that’s why they call me the Picasso of the kitchen. This is my pretty period. The wild and crazy stuff is coming soon. hehe
Kevin. I try to keep my job you know. haha
Yay glamah!! Can you call big bossman and tell him please?
April 10th, 2008 at 1:36 am
I think it says “analit” with a “t” instead of “analis” with an “s.”
April 10th, 2008 at 3:34 am
Model for Underwear catalog… he , he.You might make lots of bucks with your status as celebrity chef cum Undies model.
I love scallop and I hardly sees any blood orange down here,other citrus I might try.
Gorgeous pictures Zen , I wish could take pictures like THAT
April 10th, 2008 at 4:57 am
Oh my goodness, what a beautiful plate of food. Lovely stuff.
April 10th, 2008 at 5:16 am
Well, I am so impressed. This sounds delicious. I really read through the recipe and studied it. Now I have to find blood oranges. Not bloody likely! Heh.
April 10th, 2008 at 7:51 am
All I can say is “Wow”. Hey, if you want I can write you a note to give to bossman reminding him you deserve a raise. We can make it look all official
”Zen Chef, award winning chef of Bossmans house, is in the position of deserving a raise after the glorious and praiseworthy meal he served your clients. I have come to the conclusion the raise should be in the range of 2 1/2 to 3 times his current salary…..”
April 10th, 2008 at 12:13 pm
the scallops look crazy good. love the combined efforts in your ingredients & your post is definitely some fun reading~feel like I’m at a dinner party.
‘do like that carmelized crust on the scallops!
April 10th, 2008 at 12:19 pm
If you think blood oranges and sea scallops is a good combo, try blood oranges and vodka! The best!! Just kidding–this looks great. Blood oranges make everything better, in my opinion.
April 10th, 2008 at 11:19 pm
Anali i just fixed it! i’m a dummy. haha. I kept missing the S..
Azura. You can try it with grapefruit too. For the pictures you just need a good camera and good lighting. That’s all.
Thanks nina!
Emiline. Really? No blood orange where you are? You have to move to the big city my dear. hehe.
Ellieut. Yes! you’re hired. I like the way you’re thinking. 2 or 3 times the salary… that’s what i call a raise! hehe
Taste memory, thanks! and welcome around here.
Vicarious foodie! Vodka + blood orange = great idea!! Thanks! haha
April 11th, 2008 at 12:22 am
that looks fantastic!! ooo.. love this!
April 11th, 2008 at 12:31 am
Ever since I move out from California, I have not bought jumbo sea scallops and seared them at home! I want to be back in California :O
April 11th, 2008 at 1:11 am
like azazura..i couldnt see any blood orange here…sweet or sour?
if u really become an underwear model one day pls send me a copy…kay?
April 11th, 2008 at 7:29 am
I was just thinking about scallops the other night, and how I was really craving them. This sounds like a true winner!
April 11th, 2008 at 11:57 am
Thanks ZC! : )
April 11th, 2008 at 12:09 pm
These look absolutely divine! Beautiful. I love sauce Maltaise.
So happy to have found your site.
April 11th, 2008 at 12:43 pm
Hi, just came across ur blog from Tigerfish’s site. I like to food here! And love scallops though it’s hard to get those big ones here in Penang… Keep Cookin’!
~ Myf~
April 11th, 2008 at 6:58 pm
Zen dahling, Well…did you get the raise or not? The recipe looks good, but I doubt if I’ll make it… you can make it for me however after you dust my house.
April 24th, 2008 at 8:42 pm
Delicious! I’ve been looking over your posts and I think I need to become your neighbor! yummy!