On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> 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 :-).
>
Just like with wine, if it's not good enough to drink, it's not good enough
to use in a recipe.
>
> --
> Silvar Beitel

--Bryan