On 16-Jul-2009, "Ed Pawlowski" > wrote:

> "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.

There's one of those pearls that someone cast among the swine and I was
lucky enough to find it.

Thanks Ed.

--
Brick said that.