Monday, April 16, 2012

Sea Scallops in Tangerine Sauce: Essentials in French Cooking

What better way to start a Monday than to head to France ...through food of course. For my circumstances anyway :-)

We are now traveling to the Pays-de-la-Loire region in France. (Travel provided by Williams-Sonoma)

This region is located south-west of Paris. It has a long coastline along the Atlantic Ocean and I’ll bet you can find some amazing seafood dishes in this part of the country. One specialty would be the sea scallop.



When I saw this recipe for scallops with a tangerine sauce, I knew it had be part of this week’s meal planning. It was a delicate mingling of flavors which was such a hit that I was asked to prepare this again soon. Simple as you can get………I had this on the table in under 20 minutes. This obviously doesn’t include time spent on fresh bread or the rice cooker doing it’s thing. But honestly, under 20 minutes for a dynamite meal.

Here’s what you need………..

12 sea scallops
¼ cup cornstarch
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
2 teaspoons extra-virgin olive oil
1 tablespoon tangerine juice (I used more and I wasn’t sorry!)
4 tablespoons dry white wine (I used more…again, not sorry)

Rinse sea scallops and pat dry. On a large plate, mix the cornstarch with salt and pepper. Lightly coat the scallops with the cornstarch mixture.

In frying pan melt ½ Tablespoon butter with olive oil. When butter foams, add scallops and cook, turning once, until seared on both sides. About 4 minutes total.

Add tangerine juice and a few tablespoons wine to deglaze pan. Reduce heat to low, add 3 tablespoons water, cover and cook until scallops are opaque…abut 2 minutes. Transfer to plate and cover with foil.



Turn up the heat just a bit and add more tablespoons of wine to the pan, deglazing again. Cook until wine is reduced, about 2 minutes.
Add remaining 1 ½ tablespoons butter and stir until melted. I had to turn the heat setting way down as my stove runs very hot. Adjust according to your stove….you don’t want to burn this.

We had this with rice, an asparagus-mushroom mixture sauted with balsamic vinegar and fresh French loaf.



If you are in a rush but you have time to stop by your seafood shop – trust me. This is winner.

Bon appetit!

22 comments:

  1. Oh how I love to travel with you!

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  2. I first ate scallops while studying in the States! Only recently have I found them in Greece and every now and then I buy them and cook them. This dish looks delicious and I am bookmarking this to try!

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  3. Oh yum! At first, I thought I didn't like scallops, but turned out it was just because I haven't tried them prepared the best way. This looks fantastic!

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  4. Loved your tour and these scallops looks and sound wonderful.
    Rita

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  5. Thank you ladies and by all means...come travel with me!! These scallops were a breeze to make. Thank you for the nice comments.

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  7. I just love cooking with our local satsumas when they are in season and tangerines come in a close second for sweetness so I know from reading this how good this recipe is... and the fact that you like it so...
    like too your steak post with the brandy reduction, yummy

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  8. Hi there, this is a really nice post about fish/seafood. It would be great if you linked to it in my Food on Friday series. This week it is about all things fishy and seafoody. Food on Friday

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  9. Drick, I love the summer fruits and it's an easy flavoring to add when cooking.

    Carole, Thank you so much. I will do that!

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  10. You are such a star for putting up the link. Thank you very much. We now have a nice collection of all things fishy!

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  11. Yea! Thanks Carole for the invite :-) Always willing to join in.

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  12. Just to let you know that this dish was featured today on my Need Some Inspiration series. Have a good week.

    PS I am now following you and would love for you to follow Carole's Chatter back.

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  18. When are you Making this for Me?

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  19. Well now, Vaporsdad, that would need to be planned. But we ought to have another family dinner.

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  21. Sounds delicious.
    Thank you for the recipe.

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