My menu for last night was suppose to be Chicken a L'Orange but when I got home from work, I discovered no chicken but had a pound of sea scallops... a little presto chango, I substituted and this dish turned out so good! I also wanted to post this last night but Charter cable was down all night - so no Words with Friends or blogging... it is amazing how much I use the internet!
The scallops were seasoned and sauteed in butter and olive oil
Next up - the sauce
Time to plate the food and dinner is served!
Recipe : adapted from BH&G
-1 lb sea scallops
-1/2 t salt
-1/2 t fresh pepper
-2T olive oil
-1/4 cup chopped green onions
-1T olive oil
-1 ½ t cornstarch
-1/3 cup chicken broth
-2 T orange juice
-4 cutie oranges peeled and sectioned
-1 T orange flavored liqueur -pinch cayenne pepper
1. Sprinkle scallops with S&P; heat olive oil and butter and cook scallops about 3 minutes each side – remove from pan and set aside (may need to cook in 2 batches as to not crowd them)
2. Wipe pan and add last Tbl of olive oil and cook onions about 2 minutes; meanwhile combine chicken broth, cornstarch, OJ and liqueur and add to pan along with orange sections.
3. Cook until thickened and bubbly. Place scallops on bed of white rice and spoon sauce and oranges over top