This Recipe is part of the Dinner with a Twist Elegant Citrus Menu
These poached scallops paired with the flavours of orange and mint make a wonderful main meal. If you prefer shrimp, go ahead. The dish tastes just as good. Either way, it’s a restaurant-quality dish for less than $4.00 a person.
Ingredients
1 orange, peeled and chopped
1 small onion, chopped
1 cup (250 mL) orange juice
1/2 cup (125 mL) light cream or whipping cream
1 Tbsp (15 mL) orange zest
1 tsp (5 mL) dried mint
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground black pepper
1 lb (500 g) scallops
Directions
1. Combine all of the ingredients except the scallops in a medium-sized saucepan and bring to a boil. Reduce the heat, add the scallops, and simmer for 5 minutes, or until the scallops are white and tender. Remove the scallops and set aside.
2. Cook the remaining mixture until the liquid reduces by half.
3. Return the scallops to the pan. Heat the scallops in the sauce for 1–2 minutes. Serve immediately.
Serves 2
Excerpted from The $10 Gourmet by Ken Kostick. Photography by Bob Barratt. Text copyright © 2009 by Ken Kostick. Photo copyright © 2009 by Bob Barratt. Excerpted by permission of Whitecap Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
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