I love scallops and jump at the chance to order them when we eat out but haven’t cooked them much at home so when I saw this week’s French Fridays with Dorie recipe was Scallops with Caramel-Orange Sauce (pp 317 – 319), I was excited. Then, reading through the recipe, I got to the part where Dorie says “it takes less time to make than a hamburger” and I was even more keen to make this dish – especially as it certainly does not LOOK like a quick dish to prepare (the picture on p 318 will make your mouth water).
I love that you can make the sauce up to 2 days ahead so that if you were serving this for a dinner party, or even a fancy weeknight meal, it literally takes about 10 minutes to put together.
I was not in a position to get my hands on any fresh scallops (my grocery trips keep me closer to home these days and I just wasn’t up for a trip to the St Lawrence Market where I am sure they would have had wonderful ones) but we lucked out with some President’s Choice Wild Nova Scotian sea scallops hailing from the cold Atlantic waters of Georges Bank. They are frozen at sea, ensuring freshness and I was impressed at how firm they were once thawed. I served them simply on a bed of rice and with some butter sautéed purple carrots finished with a touch of honey which offset the acid from the orange caramel perfectly (no photos of that since it was dark when we ate dinner – these three were my “practice” dish. Yes, I cheat sometimes like that!)
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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Go on, treat yourself – join us in 2011! There are some GREAT recipes coming up in April!