Scallops With Blood Orange Gastrique

• 3 tablespoons sugar
• 1 tablespoon Sherry wine vinegar
• 1 cup fresh blood orange juice (from about 6 oranges)
• 1 1/2 cups low-salt chicken broth
• 2 blood oranges, peeled, separated into segments
• 1/4 cup each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
• 4 tablespoons olive oil, divided
• Coarse kosher salt
• 8 ounces brussels sprouts, leaves removed from core, core discarded
• 20 large sea scallops, side muscles removed

1. Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD:
2. Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
3. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

sugar, sherry wine vinegar, fresh blood orange juice, lowsalt, oranges, parsley, olive oil, kosher salt, brussels sprouts, muscles

Taken from www.epicurious.com/recipes/food/views/scallops-with-blood-orange-gastrique-363869 (may not work)