Scallops L'Orange Recipe - Cooking Index
Scallops L'Orange Recipe - Cooking Index
| 8 oz | 227g | Scallops - (to 12 oz) - dry |
| 1 teaspoon | 5ml | Oil or clarified butter |
| 1/4 cup | 36g / 1.3oz | Chopped shallots |
| 2 oz | 56g | Orange liqueur |
| Orange juice from one orange - save rind | ||
| 4 oz | 113g | Creme fraiche |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 | Puff pastry shell - (to 4) | |
| Lemon wedges - for garnish |
Heat skillet over high heat 1 to 2 minutes. Add oil or clarified butter; roll around pan to coat and pour off extra. Add scallops, flat-side down, and saute until golden. Turn scallops to saute other side. Reduce heat if needed so as to not burn pan juices. Remove skillet from heat, and set scallops aside in a warm place.
Add shallots, liqueur, orange juice, creme fraiche, and salt and pepper to pan over medium heat. Add any liquid that drains from scallops; simmer to thicken sauce. Add scallops to sauce and heat well.
Serve over puffed pastry shells. Garnish with thin slices of orange rind and a lemon wedge.
This recipe yields 3 to 4 servings.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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