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| Scallops with just a drizzle of Caramel-Orange Sauce |
If I could have changed anything about this dish - it would have been the price I paid for these scallops. $19.95/pound! I only made one pounds' worth. They were excellent scallops and they divided nicely among three people. Okay, if I could have changed two things - the second one would have been the amount of sauce I had.
I was not expecting to be delighted with the sauce. I thought it sounded unique, perhaps quirky - no - I am unimaginative, it sounded weird to me. But, Dorie suggested it, so I was definitely intrigued by its possibilities. I loved this sauce.
While making the sauce I had the sugar caramelized nicely. Then I added the orange juice - scared myself half to death because my sugar seized instantly into one rather unappealing blob. I kept the faith, though, and just kept on stirring. As the juice heated the blob disintegrated. Then the magic of reduction occurred and voila - orange caramel sauce!
I then served it as Dorie suggested with the herbed glazed carrots. And, boy were they a hit? My guest liked them so much she asked for them again the next day. SCORE!
This group just keeps getting better and better.
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| Scallops, Basmati Rice, Spiced Glazed Carrots - YUM! |
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