Seared Scallops with Blood Orange Salsa
These Seared Scallops with Blood Orange Salsa pairs the delicate sweetness of scallops with the bright and tangy flavors of blood oranges.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Spoon
- Plate
- Paper towel
- Airtight container
- Refrigerator
Ingredients
- 8-10, U10-12 dry-packed scallops
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- cracked black pepper, for garnish
- 3- 4 small blood oranges, peeled and diced
- 1/4 cup olive oil
- 1 tablespoon diced jalapeños
- 1 Roma tomato, seeded and diced
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chopped parsley, plus more for garnish
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