I love scallops!
But I have to say, I was not off to a good start with the orange-caramel sauce.
One minute, the sugar was in the saucepan over medium-high heat, just starting to melt.
The next minute, it was a deep brown and I was yanking it off the stove convinced I had burnt it!
I quickly scanned the recipe and the words “deep caramel colour” stood out to me.
Yay! It was going to be okay! Just keep going!
But while I was doing a little victory dance, my melted sugar started to harden, so in a panic I threw it back on the stove and poured the wine and orange juice on top.
Dorie was right! This caused a lot of bubbling and spattering.
So now I had a mixture of frothy, orange liquid with a hard mangled chunk of caramelised sugar floating in it.
It’s okay, just keep going! It’ll melt! …I think…
And slowly it did! Phew!!!
By the time I had it reduced by half, it even smelled good!
The scallops cooked perfectly and I picked at them as I went along.
Cooked in a bit of oil with some salt and pepper, they were amazing!
The sauce was nice, drizzled lightly over the scallops.
I had a few bites of scallop doused in the sauce and really did not like it.
But a light drizzle added a really nice flavour.
Such an elegant result for so little effort!
I was very impressed.
(I served mine with pumpkin & potato mash and broccolini)
Can’t wait to see what the others at French Fridays with Dorie thought!