Scallops with Orange-Caramel Sauce. At first bite I thought, "You've got be kidding me?! Something this delicious is this freaking easy?!"
I've come to realize that saying something is super easy is relative to each person's experience, skills, and perception. If this recipe had been called Seared Scallops with Orange-Caramel Gastrique, I probably would have been a bit intimidated. I've heard the term gastrique on Top Chef but have never made one and assumed it was difficult. Turns out, it's not.
While I think searing scallops is easy and I love making caramel for someone else these elements of the recipe may be overwhelming. Even the thought of making a sauce would scare off many of my friends. Enter Dorie Greenspan. She has the most incredible gift of writing recipes so that the reader feels empowered. Her encouraging attitude and casual demeanor are always present. It feels like having a mentor in the kitchen, or a wiser older sister, or maybe your mother telling you what to look for, what to listen for so that the dish is perfect. This gifit is incredible enough, but her ability to make cooking fancy' food feel casual is truly amazing.
Also amazing are these scallops. Scallops are one of my favorite proteins but aren't on the menu often because of the cost. The price almost kept me from making them this week. I had a bag of shrimp in the freezer and considered using those. I was ready to buy bay instead of sea scallops but at the last minute decided to pay the price when I couldn't find them on sale. Great decision on my part.
To get a good sear on scallops you have to make sure they are very dry, cook them in a hot skillet, don't fiddle with them, and don't overcook them. Scallops are so rewarding to cook because they are literally done in a couple of minutes. But I'm jumping ahead. First comes the sauce. As I read Dorie's description of this dish, I wasn't sold on the orange caramel combination but was intrigued. Sugar is caramelized and then white wine and orange juice are swirled in and the mixture boils away until it is reduced. Butter is added right before serving to add richness and a velvety texutre to the sauce. I reread the instructions to place the sugar in the pan without water a couple of times sure this would result in a mess. Why would I doubt Dorie? The sugar melts beautifully. And the sauce is so good. Just the right amount of sweetness against the rich scallop.
My family gobbled this one up. Fancy enough to impress but easy enough for everyday (or at least Sunday dinner). I am so happy to have tried this recipe and can't wait to make it again.
This recipe is available in Dorie's beautiful book, Around My French Table.
I've come to realize that saying something is super easy is relative to each person's experience, skills, and perception. If this recipe had been called Seared Scallops with Orange-Caramel Gastrique, I probably would have been a bit intimidated. I've heard the term gastrique on Top Chef but have never made one and assumed it was difficult. Turns out, it's not.
While I think searing scallops is easy and I love making caramel for someone else these elements of the recipe may be overwhelming. Even the thought of making a sauce would scare off many of my friends. Enter Dorie Greenspan. She has the most incredible gift of writing recipes so that the reader feels empowered. Her encouraging attitude and casual demeanor are always present. It feels like having a mentor in the kitchen, or a wiser older sister, or maybe your mother telling you what to look for, what to listen for so that the dish is perfect. This gifit is incredible enough, but her ability to make cooking fancy' food feel casual is truly amazing.
Also amazing are these scallops. Scallops are one of my favorite proteins but aren't on the menu often because of the cost. The price almost kept me from making them this week. I had a bag of shrimp in the freezer and considered using those. I was ready to buy bay instead of sea scallops but at the last minute decided to pay the price when I couldn't find them on sale. Great decision on my part.
To get a good sear on scallops you have to make sure they are very dry, cook them in a hot skillet, don't fiddle with them, and don't overcook them. Scallops are so rewarding to cook because they are literally done in a couple of minutes. But I'm jumping ahead. First comes the sauce. As I read Dorie's description of this dish, I wasn't sold on the orange caramel combination but was intrigued. Sugar is caramelized and then white wine and orange juice are swirled in and the mixture boils away until it is reduced. Butter is added right before serving to add richness and a velvety texutre to the sauce. I reread the instructions to place the sugar in the pan without water a couple of times sure this would result in a mess. Why would I doubt Dorie? The sugar melts beautifully. And the sauce is so good. Just the right amount of sweetness against the rich scallop.
My family gobbled this one up. Fancy enough to impress but easy enough for everyday (or at least Sunday dinner). I am so happy to have tried this recipe and can't wait to make it again.
This recipe is available in Dorie's beautiful book, Around My French Table.
This was pretty good, wasn't it? I was surpised how simple the dish was to prepare as well. Glad everyone liked it.
ReplyDeleteI absolutely loved this dish. The smell of the scallops and the sauce were heavenly. Yours look delicious!
ReplyDeleteWhat a beautiful sear on your scallops! I loved how easy this recipe was too.
ReplyDeleteWow, yours look great! I liked it alot too!
ReplyDeleteThese scallops are woo food at its best. I agree with you; every week I marvel at how simple Dorie's recipes can be to execute with impressive results.
ReplyDeleteGreat post. If I hadn't made this already your notes and info would have really helped my confidence!
ReplyDeleteGorgeous. Glad you enjoyed your splurge!
ReplyDeleteBeautiful, great color on your scallops, they look amazing:-)
ReplyDeleteThe caramel sauce sounds like something special! These look insanely good!
ReplyDeleteThis was surprisingly easy! I loved the seared scallops, though didn't love the sauce. Yours look perfect.
ReplyDeleteVery pretty dish you made. Glad you enjoyed your splurge...I did too. I need to remember to make these more often. Easy and yummy and healthy...doesn't get much better.
ReplyDeleteI agree! Simply elegant!
ReplyDeleteThat's what I thought! How freaking easy was that! And for something so fantastic! Seemed somehow unfair!
ReplyDeleteI was very pleasantly surprised by how easy this one was. For some reason I had read the name and expected it to be complicated, but was almost shocked by how easy such a "fancy" dish turned out to be. Once again, I am glad I just went ahead and tried a recipe that I would have turned the page on myself. My family was glad too :)
ReplyDeleteYour scallops look lovely. I'm now so sorry I couldn't get to them this week. Poor me.
ReplyDeleteThe sear on your scallops is perfect. My second batch turned had a much better sear, but of course I didn't photograph those! :) You are quite right - I don't know if I would have attempted these if the word sear was in the name.
ReplyDeleteYou describe the accessibility of Dorie's recipes perfectly. I really loved this dish and was amazed at how simple it was, too. I love your presentation in the photo.
ReplyDeleteI agree with your comment: fancy enough to impress but easy enough for every day. That's a great recipe! Your scallops look wonderful
ReplyDeleteI thought the same thing! Simple yet fancy. I wasn't too sure on this sauce too and loved the results.
ReplyDeleteThis is so gourmet!
ReplyDelete