"Nonny" > wrote in message
>
> When I tried it the first time, however, everyone agreed that I'd been
> inebriated when zesting the lemons and had zested oranges instead. The
> frozen, dried zest was orange in color and the taste was indistinguishable
> from that of an orange. That's not good when making a lemon butter for
> scallops, for instance.<grin>

One of my favorite methods of preparing scallops is to sauté them in butter
with garlic and remove to the plate, then in the pan add some OJ and reduce
or use a spoonful of frozen concentrated orange, a little sherry, and pour
over the scallops.