Seared Scallops w/ Blood Orange Gastrique

Scallops With Blood Orange Gastrique

3 tablespoons sugar
1 tablespoon sherry wine vinegar
1 cup blood orange juice
1 1/2 cups chicken broth
Salt and Pepper to taste

Dissolve the sugar in a sauce pan and cook until deep golden, about 5 minutes. Gradually add the vinegar and stir until caramel melts, about 1 minutes. Add the orange juice, bring to a boil and let thicken, about 8 minutes. Add the broth, bring to a boil and reduce to about 1/2 cup.

Rinse and pat scallops dry, salt and pepper. Brush a pan with olive oil and heat to a medium high heat. When oil is hot sear scallops for 2 minutes per side or until taught and white. Pour sauce (sparingly) over each and serve immediately.