While we are still at the lake “camping”, we are not roughing it at all. Air conditioning, a pretty complete kitchen. Just beautiful and relaxing.
Last night we had a new recipe which I adapted from Clean Eating magazine July 2011 issue. It was a quick and easy dinner, and healthy too!
Seared Sea Scallops with Orange Reduction (serves 2)
1 t olive oil
6 large sea scallops
Sea salt and fresh ground black pepper, to taste
1/2 small shallot, minced
¼ c fresh orange juice
1/8 c chicken or vegetable broth
1 t olive oil buttery spread
1 t grated orange zest
1 t chopped fresh parsley
In a large frying pan, heat oil on medium-high. Pat scallops dry with paper towel and sprinkle with salt and pepper. Working in batches, sear scallops until cooked through, about 3-4 minutes per side. Transfer to a serving plate and cover with foil to keep warm.
Add shallot to pan and sauté until softened, about 1 minute. Add juice and broth. Deglaze pan by scraping brown bits from bottom with a wooden spoon. Bring to a boil and simmer until liquid is reduced by half, about 4 minutes.
Remove pan from heat and quickly whisk in buttery spread. Add zest and parsley, if desired. Serve scallops on bed of couscous, topping with shallot-juice reduction.
- Mayo Clinic Recipe: Seared scallops with new potatoes and field greens.. (oforchristsakes.wordpress.com)
- Tonight’s Dinner ::: Balsamic Drizzled Scallops with Spaghetti Squash (keelymarie.com)