Cappuccino’s Head Chef Frank Aloise Styles Orange and White Scallops
Head chef Frank Aloise has a library of family recipes he brings to the table at Cappuccino’s, but while his Sicilian influence is strong, he knows Knoxville’s need for all things orange and white come fall. Keep it simple on game day with his easy Orange and White Scallops.
4-5 large scallops
Salt and pepper
2 tablespoons sauté oil (blend for high heat and sautéing)
Fresh sprig of thyme (optional)
1 ounce Tuaca or orange-flavored liqueur
2 ounces freshly squeezed orange juice
1 shallot, thinly sliced
2 tablespoons whole butter
Blood Orange Gastrique
4 cups freshly squeezed blood orange or Moro juice if available (you can substitute with fresh orange juice and add red food coloring to make red in color)
2 cups sugar
2 cups white balsamic
Add all ingredients to a saucepan. Bring to boil and reduce until about 50 percent volume (do not burn). Immediately cool in refrigerator and set aside until ready to use.
Make sure scallops are fresh and pat dry with paper towel. Lightly season each side with a dash of salt and black pepper. Heat sauté pan over high heat, add oil and optional thyme sprigs. Gently place scallops on first flat side. Brown and flip carefully and repeat process. Scallops should be cooked to medium-rare. Take out of pan and let rest on paper towel. In hot sauté pan, add shallots and caramelize. Carefully add liqueur and stand back as it will flame up! Let reduce for about 30 seconds and add orange juice. Let reduce for about 1 minute and add butter. Let reduce until thickened to syrup-like consistency. Immediately remove from heat. If too thick, add a drop of juice.