|Our gourmet dinner…fabulous!|
I was very organized with this recipe. I knew the scallops would cook quickly, so I started the rice first. It takes 25 minutes to cook. I then washed and trimmed the asparagus, and put them in a pan ready to go. Now, time to work on the sauce. I sprinkled the sugar into the pan and set it on the heat. I watched it carefully because once it started to brown, it moved quickly. I had my juice and wine ready to pour. I remembered what Dorie had said about it bubbling up, so I carefully poured the wine and orange juice into the syrup. I then stepped back! I found that the sugar got really hard and then as it boiled it all melted into the mixture. After it reduced, I moved the pan from the stove and started my scallops. Even though I patted them dry, when I put them into the hot olive oil, they sweat quite a bit. I had to pour off some of the liquid. They never got that deep golden brown color that I was looking for. I love seafood, especially scallops! I was really looking forward to this dish. It did not disappoint! It came out great! The sauce was amazing! Another great recipe from Dorie, added to our keeper list!
This recipe can be found in the new Dorie Greenspan book "Around My French Table". You can also find it HERE!
|Trader Joe's Brown Rice Medley….love it!|
|wine and oranges for sauce|
|Juicing my oranges|
|Sugar in pot|
|Starting to melt|
|Golden brown and just about ready to add the wine and juice.|
|The sauce, after the wine and juice was stirred in.|
|My very beautiful, expensive scallops!|
|After the scallops were added to the pan…they did a lot of sweating.|