I hope you can help me out.

I found the following recepie on internet. is there a way to conserve this
saus in bottles (boiling the sauce and te bottles creating a vacuum. and If
I want to make this sauce thicker, what would be te right way to do it

I hope you can help me out

Adriaan

The Netherlands


PAN SAUTéED SCALLOPS WITH ORANGE SAFFRON SAUCE
Serves 4.

.. 4 to 5 large navel oranges

.. 1 c. dry white wine

..1/4tsp. loosely packed saffron threads, crushed

.. 1 tbsp. olive oil

.. 3 tbsp. unsalted butter, divided

.. 12 large scallops, 2 oz. each, side muscles removed and discarded

.. Kosher salt

.. 1 tsp. balsamic vinegar

.. 2 tsp. chopped chives or flat leaf parsley, optional

Directions

Remove several wide strips of orange peel from one of the oranges, being
careful to avoid any of the white part beneath the skin. Then cut the strips
into thin julienne strips. (The strips can be prepared 2 hours ahead; wrap
in moistened paper towels and leave at room temperature.)

Juice the oranges to make 1 cup and place juice in a medium, nonreactive
saucepan along with the wine. Place over medium heat and cook 1 minute. Then
stir in the saffron and simmer the mixture 5 minutes to let the flavors
meld. Remove and set aside. (The orange/wine mixture can be prepared 2 hours
ahead. Leave at room temperature.)

When ready to sauté scallops, heat the oil and 1 tablespoon of the butter in
a medium, heavy skillet set over medium high heat. When quite hot but not
smoking, add the scallops and sauté until golden on the undersides, about 3
minutes or more. Turn and cook until golden on the other sides, about 3
minutes more. Remove scallops from the skillet, salt them and cover loosely
with foil to keep warm.

Pour the orange mixture into the skillet and bring to a gentle boil. Dice
the remaining 2 tablespoons butter and whisk it in. Stir in the vinegar.
Cook over high heat until the sauce has reduced by a third, 5 or more
minutes. Sauce will not be thick, but will have intensified in flavor.
Season sauce with salt if needed. Return the scallops to the pan and cook 1
minute more in the sauce.

To serve, ladle sauce over the scallops and garnish with julienned orange
peel, and, if desired, chives or parsley.

Nutrition information per serving:

Calories 199 Fat 13 g Sodium 125 mg

Carbohydrates 8 g Saturated fat 6 g Calcium 68 mg

Protein 11 g Cholesterol 47 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ fruit, 1½ very lean meat, 2 fat.