On Sun, 14 Jun 2015 07:53:06 -0400, Ed Pawlowski > wrote:

>
>Our local seafood store had dry pack sea scallops so I picked up a
>pound of them for dinner. The supermarket had a bag of small
>potatoes, yellow, red, purple that just looked good. In the end, they
>don't taste any different than the big ones, but they do look good on
>the plate.
>
>We had:
>sea scallops with orange butter sauce
>potatoes
>garden salad with local lettuces
>naan bread (heated over the flame on the stove)
>sauvignon blanc wine
>
>For the two of us, this would have been easily a $100 meal for two at
>a fancy restaurant.
>
>The orange butter sauce I've made often. Sear the scallops in a pan
>with a generous helping of butter. When cooked, plate the scallops. To
>the pan, add a bit more butter if needed. Add a tablespoon of frozen
>orange juice concentrate and a big splash of your favorite orange
>liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
>
>At dinner time is was about 75 degrees on the deck. Nice evening.

Sounds wonderful.

koko

--

Food is our common ground, a universal experience
James Beard