Name: Scallops with Blood Orange Gastrique
Cook time: 1 minutes
Yield: 4 Servings
Ingredients: 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

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