Wednesday, April 11, 2012

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,

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