Scallops with Orange-Cranberry Gastrique
plus Garlicky Mashed Potatoes & Roasted Brussels Sprouts
- Shellfish
- Milk
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!
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the orange-cranberry gastrique, calling it "delicious" and "amazing" with the scallops; some found it too sweet.
- Ease of prep: Several noted it was time-consuming with multiple steps, but most felt the effort was worthwhile for the gourmet result.
- Suggestions: Consider cooking Brussels sprouts longer for crispiness; some preferred the scallops without the sweet sauce.
- Portions: Many wished for more scallops and larger potato portions, feeling it wasn't quite enough for two people.
- Cooking tips: Don't overcook the scallops; reduce oven temperature or cooking time to avoid burning vegetables.
Reviews from our home cooks
This was a delicious generously portioned meal! The scallops had a delightful meaty yet melt in your mouth texture, and the orange-cranberry gastrique sauce was incredible! Brussel sprouts and shallots complimented this dish nicely on the side! One of our favorite premium meals ever, we enjoyed it for our Valentine's Day dinner!
Though the orange cranberry sauce was quite tasty, the scallops were flavorful enough with the sage sauce. I also didn't think the shallots were necessary with the brussel sprouts (and I love shallots). The mashed potatoes didn't need garlic, in my opinion, because they tasted so good with the orange cranberry. Overall, this meal was truly delicious but all the ingredients weren't necessary; there was almost too much going on here, when it wasn't needed. I preferred the scallops by themselves and the potatoes with the orange cranberry sauce.
This was a delicious meal; however, it did take a while to cook. The flavors in the orange-cranberry gastrique were very complimentary to the scallops. Maybe roasted potatoes along with the Brussels sprouts would save on time and clean-up (and butter).
The orange cranberry gastrique came out awesome!! Not specifically with this meal, but applies to this one: there should be directions to cook veggies or other parts in the air fryer, especially when there is a lot to a meal and also alternates (like instead of making mashed potatoes you could roast them instead).
Absolutely delicious!!! That sage/cranberry sauce was unique and added spectacular flavor. I normally like my scallops plain, but this enhanced them beyond what I expected. Would definitely order this again!! Thanks!
The orange-cranberry gastrique was hard to eat with the scallops. It was thick like fruit preserves. It was tasty though. The scallops cooked super quick and became overly done- not 3-5 minutes per side.
Previous scallops have been good but these were a bit tough. A rough measurement of how much orange juice to use would have been helpful--my gastrique took longer than I expected to reduce.
I wasn't sure I could pull it off but the orange-cranberry gastrique turned out perfectly. Let cook down, trust the process!
This was my favorite meal yet. Super delicious. Scallops were top quality.
Amazing taste I just wish it came with more scallops
