Pan-Seared Scallops on Red Onion Marmalade

Another special treat, but quick at the same time. Taylor wasn’t a fan of the lemon/ginger combination on the scallops, and thought garlic would work better. We both agreed, however, that the marmalade was fabulous and gave the dish great flavor. Pretty too. :)

Pan-Seared Scallops on Red Onion Marmalade

Makes 4 servings. Recipe from Bon Appetit.

INGREDIENTS
16 large sea scallops (about 1 3/4 lbs)
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
chopped fresh chives

DIRECTIONS
Preheat oven to 250 degrees F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.

Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

I managed to score a bag of blood oranges at Trader Joe’s a few weeks back, something I absolutely love but haven’t been able to find since we left the produce-laden hills of California. Hooray for Trader Joe’s! After my find, I immediately scoured the internet for the perfect way to use these ruby red gems. And you know my affinity for goat cheese, so when I stumbled upon this recipe, well, how could I not make it?

The marmalade is surprisingly tart. I wouldn’t eat a spoonful of it on it’s own. But paired with the creamy goat cheese and toasty bread, well, it’s perfect. Can’t say much more about it than that.

Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade

Makes 6 servings. Recipe from Epicurious.

INGREDIENTS
8 ounces soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 teaspoon coarsely ground black pepper
Fresh lemon juice (optional)
18 1/2-inch-thick slices French or raisin baguette, toasted

DIRECTIONS
Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.

Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan.

Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper.

Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired.

DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.