Sea Scallops With Orange and Saffron
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This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
ingredients
- 1 lb sea scallops
- 1 orange
- 1 tomatoes, skinned, seeded, diced
- 1⁄4 - 1⁄2 teaspoon saffron
- 1⁄4 cup white wine
- 2 tablespoons parsley, chopped, save some sprigs for garnish
- salt, to taste
- pepper, to taste
- 1 tablespoon butter
- 1 shallot, chopped
- 1⁄4 cup cream
directions
- Cut each of the scallops in half to have all of equal size and put in a bowl.
- Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
- Juice the orange and pour over the scallops.
- Add tomato, saffron, white wine, parsley, salt and pepper.
- Marinate scallops for 2 hours or longer.
- Melt butter in skillet and saute shallots.
- Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
- Add reserved marinade to skillet and cook until reduced to a glaze.
- Add the cream; bring to a boil, stirring, and reduce to desired thickness.
- Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.
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This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination.
