• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into 1/2-inch pieces. Peel garlic. Trim and halve Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Zest orange until you have 1/2 tsp (1 tsp for 4 servings); halve orange. Pick half the sage leaves from stems (all the leaves for 4); thinly slice leaves until you have 1 tsp (2 tsp for 4). Roughly chop dried cranberries.

• Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-18 minutes. • Reserve 1/4 cup potato cooking liquid (1/2 cup for 4 servings), then drain and return potatoes and garlic to pot. • Add 2 TBSP butter (4 TBSP for 4). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.

• While potatoes cook, toss Brussels sprouts and shallot on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.

• Meanwhile, squeeze juice from the orange into a small, preferably nonstick, pan (medium pan for 4 servings) over low heat. Stir in stock concentrate, vinegar, 1/4 cup water, and 11/2 TBSP sugar (1/2 cup water and 3 TBSP sugar for 4). Whisk to combine. • Increase heat under pan to medium. Add 1 TBSP butter (2 TBSP for 4). Bring mixture to a simmer. Once butter has melted, whisk to combine. • Cook, stirring frequently, until sauce has reduced by about two-thirds and coats the back of a spoon, 10-12 minutes. TIP: During the last 2-3 minutes of cooking, make sure to stir the sauce constantly, because it will thicken rapidly. If it seems too thick, add a splash of water.

• While gastrique cooks, in a small heatproof bowl (medium bowl for 4 servings), combine orange zest, sage, and dried cranberries. • Once orange gastrique has reduced, turn off heat and carefully transfer to bowl with cranberry mixture. Stir to combine and set aside. Wash out pan.

• Pat scallops* dry with paper towels and season all over with salt and pepper. • Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for gastrique over medium-high heat. Once butter is bubbling, add scallops and cook until opaque, browned, and cooked through, 3-5 minutes per side. Remove pan from heat.

• Divide mashed potatoes and roasted Brussels sprouts and shallot between plates in separate sections. • Top mashed potatoes with scallops (spoon any extra butter in pan over top). Spoon as much orange-cranberry gastrique as you like over scallops. Serve. Scallops are fully cooked when internal temperature reaches 145°.