The Hawthornes' Saturday Lunch. Scallops!

I'm fixing scallops for lunch today.

Previously, I'd made asparagus soup

to use up some of the asparagus that's in my garden.

I heated the soup up and added a little heavy cream.

This will be a green bed for the scallops.

Next, I rinsed my scallops,

patted them dry,

and gave them a dusting of freshly ground pepper and orange zest.

I'm going with a reduction sauce of wine,

cream, orange marmalade, and strawberries.

I heated my pan,

added a swirl of oil and some butter.

Butter for flavor.

Oil to raise the smoke point.

The scallops were done in about 3 minutes.

Remove from pan and keep warm.

Next, I deglazed the pan with a nice Chardonnay.

This is Mr. Hawthorne's homemade orange marmalade.

Add the marmalade in.

Add in some cream.

Cook over medium heat and let reduce a bit.

Add in some butter and ...

... chopped strawberries.

Heat through.

I served my scallops with asparagus puree

and the strawberry/orange sauce,

with sides of asparagus/spinach couscous

and cucumber cilantro relish.