Seared Scallops with Blood Orange-Cranberry Gastrique, Garlic Mashed Potatoes &Amp; Roasted Brussels Sprouts

This elegant yet approachable dinner features perfectly seared scallops resting on a bed of buttery, garlicky mashed potatoes, accompanied by golden roasted Brussels sprouts. The star of the show is a stunning blood orange-cranberry gastrique-a sweet-and-sour sauce made with caramelized sugar, fresh blood orange juice, vinegar, dried cranberries and a hint of sage. Every bite is a harmonious blend of rich, tangy and earthy flavors.

Whether you’re cooking for a special occasion or simply want to elevate a weeknight meal, this recipe delivers restaurant-quality results at home. The scallops are cooked until golden and tender, while the mashed potatoes are luxuriously smooth. The gastrique adds a vibrant, glossy finish that ties everything together beautifully.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

0.125 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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 zest; halve orange. Pick half the sage leaves from stems; thinly slice leaves until you have 1 tsp. Roughly chop dried cranberries.
2. Place potatoes and peeled 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, then drain and return potatoes and garlic to pot. Add 2 tbsp butter. Mash with a potato masher or fork until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat.
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.
4. Meanwhile, squeeze juice from the orange into a small nonstick pan over low heat. Stir in stock concentrate, vinegar, ¼ cup water and 1½ tbsp sugar. Whisk to combine. Increase heat to medium. Add 1 tbsp butter. Bring to a simmer; whisk until butter is melted. Cook, stirring frequently, until sauce reduces by about two-thirds and coats the back of a spoon, 10-12 minutes. During the last 2-3 minutes, stir constantly as it thickens rapidly. If too thick, add a splash of water.
5. While gastrique cooks, combine orange zest, sage and dried cranberries in a small heatproof bowl. Once gastrique has reduced, turn off heat and carefully transfer to the bowl with cranberry mixture. Stir to combine and set aside. Wash out the pan.
6. Pat scallops dry with paper towels and season all over with salt and pepper. Melt 2 tbsp butter in the same pan over medium-high heat. Once butter is melted and bubbling, add scallops and cook until opaque and cooked through, 3-5 minutes per side. Remove from heat.
7. Divide mashed potatoes and roasted Brussels sprouts and shallot between plates. Top mashed potatoes with scallops; spoon any extra butter from the pan over top. Spoon blood orange-cranberry gastrique over scallops as desired. Serve immediately.

Recipe Tips

FAQ

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator overnight and pat dry very well before cooking to avoid excess moisture.

What can I substitute for blood orange?

Regular orange juice works, but the color and flavor will be slightly different. Add a splash of lemon juice to mimic the tartness.

Can I make the gastrique ahead of time?

Absolutely. Prepare the gastrique up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.