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 really nice, I've never tried an orange butter sauce with
scallops... our scallops should be in season soon and I will try this,
thanks.