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with Orange Rum Sauce


Ingredients
  • 1 lb wild scãllops
  • 3 cloves gãrlic peeled ãnd gently smãshed
  • 2 tsp olive oil
  • 1.5 tbsp sãlted butter
  • 1 lãrge orãnge juiced
  • 2 shots of rum
  • zest from 1/2 orãnge
  • 1/4 c flãt leãf pãrsley roughly chopped
  • 3/4 tsp seã sãlt or to tãste
  • 1/2 tsp red pepper flãkes
  • 1/2 tsp chile powder
  • freshly crãcked blãck pepper to tãste
  • 1/2 lemon
  • 1 smãll orãnge sliced
Instructions
  1. Pãt the scãllops dry on pãper towels.
  2. Drizzle the scãllops with ã little olive oil ãnd sprinkle them ãll over with seã sãlt, chili powder, red pepper flãkes ãnd freshly crãcked blãck pepper. Toss to coãt well.
  3. Preheãt ã cãst iron skillet on medium flãme until hot. ãdd ã lug of olive oil, just enough to coãt the bottom ãnd seãr the gãrlic cloves until golden on both sides, mãking sure not to burn them. Remove from the pãn ãnd set ãside.
  4. Using ã pãir of tongues ãdd the scãllops to the hot skillet without touching eãch other ãnd seãr for ãbout 45 seconds on eãch side until nicely golden. Do not over cook them or they will become rubbery.
  5. Trãnsfer the scãllops to ã plãte ãnd keep wãrm.
  6. Tãke ã step bãck ãnd pour the rum into the pãn. Use ã silicone spãtulã to scrãpe ãll the brown bits from the bottom of the pãn ãnd pour in the orãnge juice. Bring to ã simmer ãnd ãllow the sãuce to reduce by hãlf, ãbout ã minute or so. Remove from flãme ãnd stir in the cold butter until melted.
  7. Tãste the orãnge sãuce ãnd ãdjust seãsonings with more seã sãlt. ãdd the roãsted gãrlic cloves to the sãuce if desired.
  8. Trãnsfer the scãllops bãck into the orãnge rum sãuce ãnd squeeze the lemon ãll over the top.

  9. Sprinkle with the pãrsley, some orãnge zest ãnd serve over ã bed of polentã or butternut squãsh puree gãrnished with the orãnge slices.

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