Sea Scallops Brierley Hill

Recipe Ingredients

1/2 lb	227g / 8oz	Sea scallops - (to 3/4 lb) - halved horizontally
		If too large
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Chopped fresh tarragon
		(or 1 tspn dried tarragon)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
2 cups	474ml	Dry white wine
1 tablespoon	15ml	Unsalted butter
4 tablespoons	60ml	Shallots - sliced small (large)
1 tablespoon	15ml	Diced jalapeño pepper
1/3 cup	78ml	Concentrated orange juice
1/2 cup	118ml	Whipping cream

Recipe Instructions

Marinate scallops in mustard, tarragon, salt, and pepper for several hours. Heat saute pan (do not use Teflon-coated pan) until very hot. Add olive oil to 2 tablespoons of butter in pan and quickly saute scallops until brown and done. Remove scallops to plate and keep warm in oven.

Add shallots and peppers to pan and saute 1 to 2 minutes. Deglaze pan with wine and reduce by half. Whisk in 1 tablespoon butter, orange juice, and cream. Cook 1 to 2 minutes longer.

Plate up: Sauce in center of plate, scallops on top of sauce. Steamed baby green beans, mango slices between beans, deep fired potato julienne on top of scallops. Sprinkle with parsley, cilantro, or diced red pepper.

This recipe yields ?? servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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