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

This elegant yet approachable dish features perfectly seared scallops nestled over creamy garlic mashed potatoes, alongside caramelized roasted Brussels sprouts. The crowning glory is a sweet-tart orange-cranberry gastrique infused with sage-a sauce that transforms the meal into something truly special.

With a balance of rich, buttery flavors and bright, tangy notes, this recipe is perfect for a date night or a festive dinner. The gastrique comes together quickly and the entire meal can be on the table in under an hour.

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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 OrangeView ingredient guideLike ingredientDislike ingredient

0.025 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 oven rack to top position and preheat 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 the orange. Pick sage leaves and thinly slice until you have 1 tsp. Roughly chop dried cranberries.
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, then drain and return potatoes and garlic to pot. Add 2 tbsp butter and mash until smooth, adding splashes of reserved liquid as needed. Season with salt and pepper. 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 melts. 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, in a small heatproof bowl, combine orange zest, sage and dried cranberries. 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 bubbling, add scallops and cook until opaque, browned and cooked through, 3-5 minutes per side. Remove pan 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 orange-cranberry gastrique over scallops as desired. Serve.

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 the chicken stock concentrate?

You can use 1 teaspoon of bouillon paste or 1 crushed chicken bouillon cube dissolved in a little warm water.

Can I make the gastrique ahead of time?

Yes, the gastrique can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.