Sometimes a lack of food in the house is the biggest blessing, because it causes me to be creative! I’m so glad that I hadn’t been to the store all week, because the result was this sweet blood orange sauce with a hint of spice from the cumin and paprika. 
Scallops
- 12 oz of large scallops thawed (I bought Wild Caught from Costco)
- ½ teaspoon cumin
- 5 twists pepper
- Redmond Real Salt
Sautéed Green Peppers
- ½ cup blood orange
- 2 bell peppers (I used green for color contrast)
- 2 very small shallots
- 3 cloves garlic
- 1 teaspoon honey (raw local preferred)
- 2 tablespoons avocado oil
Blood Orange Sauce
- 1/2 cup blood orange
- ½ teaspoon paprika
- ½ teaspoon cumin
Rice
1 cup prepared rice
Directions
- Prepare your rice. I used an organic short grain brown rice.
- Chop peppers, shallots, and smash the garlic with the flat part of your knife and mince – set aside.
- Dry scallops with paper towel over a plate.
- Remove towel.
- Season scallops with 1/2 teaspoon cumin, 5 twists pepper, and lightly spread the real salt. Set aside.
- Juice 1 cup of blood oranges (I used 5 blood oranges) into a measuring cup and scoop out the seeds with a spoon.
- Prepare your sauce by putting 1/2 cup of the blood orange juice, 1/2 teaspoon paprika, and 1/2 teaspoon of the cumin into a small sauce pan.
- Turn it on medium heat. Once it starts to slightly bubble, turn it to low, and let it simmer.
- Take the remaining ½ cup of the blood orange juice, and heat on medium high heat in a large skillet.
- Add peppers, shallots, and garlic. Sauté until the peppers until they almost absorb all of the blood orange juice. Add 2 tablespoons of avocado oil and start to scrape the blood orange juice from the pan and continue to sauté the peppers.
- Add 1 teaspoon of honey to the peppers and continue to sauté until tender, but not mushy, for ~4 – 7 minutes.
- Heat another skillet to medium high heat. I have a Calphalon Unison Nonstick 12-Inch Round Grill Pan that I love. Spray it with olive oil spray, then sear them for 2 minutes on each side until they are crusty. You can also heat a large cast-iron skillet over high heat until smoking. Add avocado oil to skillet and sear scallops, about 1 to 2 minutes per side, until they develop a golden-brown crust and are just cooked through.
- First plate the brown rice, layer the green peppers, scallops and top with the blood orange sauce.
