We had scallops from the Pleasantville Farmers Market once again, so we decided to try out a new recipes from Dorie Greenspan: Scallops with Orange-Caramel Sauce. It’s easy and delicious.
You start with wine, sugar and oranges. Besides the scallops and a little butter, that’s all you really need.
Measure your liquids:
Sprinkle your sugar into a saucepan:
Let it get amber:
Then add the wine and OJ:
Be careful. It will bubble up and may even harden for a moment:
Let that come together, then reduce to about 1/3 cup. Take it off the heat. We were making polenta, too, so we made that with a few blanched corn kernels thrown in for extra punch and flavor:
Once that was ready to go, we sauteed our scallops:
Add a little butter to your sauce —
— and you are ready to eat:
