On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
> Our local seafood store had dry pack sea scallops so I picked up a
> pound of them for dinner. The supermarket had a bag of small
> potatoes, yellow, red, purple that just looked good. In the end, they
> don't taste any different than the big ones, but they do look good on
> the plate.
>
> We had:
> sea scallops with orange butter sauce
> potatoes
> garden salad with local lettuces
> naan bread (heated over the flame on the stove)
> sauvignon blanc wine
>
> For the two of us, this would have been easily a $100 meal for two at
> a fancy restaurant.
>
> The orange butter sauce I've made often. Sear the scallops in a pan
> with a generous helping of butter. When cooked, plate the scallops. To
> the pan, add a bit more butter if needed. Add a tablespoon of frozen
> orange juice concentrate and a big splash of your favorite orange
> liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
> At dinner time is was about 75 degrees on the deck. Nice evening.

Sounds good, Ed!

I always keep a (small) can of frozen orange juice concentrate in the
freezer as a "staple" for applications like yours. Ditto with frozen
apple juice concentrate. I never actually make orange or apple juice
from them :-).

--
Silvar Beitel