French Frdays with Dorie

Friday, March 25, 2011

FFwD: Scallops with Caramel-Orange Sauce

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.

Scallops, Basmati Rice, Spiced Glazed Carrots - YUM!

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