Scallops with Orange-Cranberry Gastrique
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Scallops with Orange-Cranberry Gastrique

Scallops with Orange-Cranberry Gastrique

plus Garlicky Mashed Potatoes & Roasted Brussels Sprouts

This dinner is sure to impress: Succulent scallops are seared to golden perfection, piled over buttery, garlicky mashed potatoes, and served alongside golden brown Brussels sprouts. A show-stopping orange-cranberry gastrique provides a final flourish of deliciousness. Made with a sweet-and-sour base of caramelized sugar, orange juice, and vinegar stirred together with dried cranberries and earthy sage, this sauce adds a massive boost of flavor. We’ve got lots of bold, punchy sauces cooking in the HF test kitchen—make sure to try them all!

Tags:
New
Allergens:
Shellfish
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time15 minutes
DifficultyHard

Ingredients

serving amount

12 ounce

Potatoes

2 clove

Garlic

8 ounce

Brussels Sprouts

1 unit

Shallot

1 unit

Orange

¼ ounce

Sage

1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

5 teaspoon

Red Wine Vinegar

8 ounce

Scallops

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1.5 tablespoon

Sugar

5 tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories730 kcal
Fat33 g
Saturated Fat19 g
Carbohydrate85 g
Sugar36 g
Dietary Fiber11 g
Protein23 g
Cholesterol105 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler
•Zester
•Medium Pot
•Strainer
•Potato Masher
•Baking Sheet
•Small Pan
•Whisk
•Small Bowl
•Paper Towel

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into ½-inch pieces. Peel garlic. Trim and halve Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Zest orange until you have ½ tsp (1 tsp for 4 servings); halve orange. Pick half the sage leaves from stems (all the leaves for 4); thinly slice leaves until you have 1 tsp (2 tsp for 4). Roughly chop dried cranberries.

Make Mashed Potatoes
2

• Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-18 minutes. • Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes and garlic to pot. • Add 2 TBSP butter (4 TBSP for 4). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.

Roast Brussels Sprouts
3

• While potatoes cook, toss Brussels sprouts and shallot on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.

Start Gastrique
4

• Meanwhile, squeeze juice from the orange into a small, preferably nonstick, pan (medium pan for 4 servings) over low heat. Stir in stock concentrate, vinegar, ¼ cup water, and 1½ TBSP sugar (½ cup water and 3 TBSP sugar for 4). Whisk to combine. • Increase heat under pan to medium. Add 1 TBSP butter (2 TBSP for 4). Bring mixture to a simmer. Once butter has melted, whisk to combine. • Cook, stirring frequently, until sauce has reduced by about two-thirds and coats the back of a spoon, 10-12 minutes. TIP: During the last 2-3 minutes of cooking, make sure to stir the sauce constantly, because it will thicken rapidly. If it seems too thick, add a splash of water.

Finish Gastrique
5

• While gastrique cooks, in a small heatproof bowl (medium bowl for 4 servings), combine orange zest, sage, and dried cranberries. • Once orange gastrique has reduced, turn off heat and carefully transfer to bowl with cranberry mixture. Stir to combine and set aside. Wash out pan.

Cook Scallops
6

• Pat scallops* dry with paper towels and season all over with salt and pepper. • Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for gastrique over medium-high heat. Once butter is bubbling, add scallops and cook until opaque, browned, and cooked through, 3-5 minutes per side. Remove pan from heat.

Serve
7

• Divide mashed potatoes and roasted Brussels sprouts and shallot between plates in separate sections. • Top mashed potatoes with scallops (spoon any extra butter in pan over top). Spoon as much orange-cranberry gastrique as you like over scallops. Serve.

Scallops are fully cooked when internal temperature reaches 145°.