I rarely cook scallops. Not because I don’t like them. I like scallops (especially sea scallops) and don’t shy away from ordering them in restaurants. No, I rarely make scallops because they seem sort of intimidating and I’m afraid I’d overcook them. Overcooked scallops are not very good.
Well, one of the fun things about participating in French Fridays with Dorie is trying things that seem intimidating. And Dorie is great at walking one through the steps so you end up with success. Such was the case with this week’s FFwD recipe, Scallops with Caramel-Orange Sauce. This recipe actually has two intimidating elements (at least to me): caramel and scallops. But the steps were so simple, and explained very well, that I ended up with a perfect sauce and perfectly-cooked scallops. In fact, the basic recipe for cooking the scallops is so simple, I will be able to easily apply it to other recipes and sauces. They are simply cooked in a little olive oil over high heat for two minutes on each side. The result is wonderfully browned, cooked just-right scallops.
I purchased a bag of frozen scallops from Trader Joe’s, the New England Wild Jumbo Scallops to be exact. I was a little nervous about using frozen scallops, but these were great! Nicely sized and they seemed very fresh.
I really loved this dish! I was so happy with the way my scallops turned out, and the sauce was delicious with them. I made the Spiced Butter-Glazed Carrots to go on the side (as recommended by Dorie), since I missed making them with the group (I didn’t have the cookbook yet). The whole family loved the carrots and they will become a regular side dish.
Now, my husband prefers not to eat scallops so I made him some chicken instead. I’m sure he would have eaten the scallops had I given them to him, but I knew he would greatly prefer chicken. I used the poached chicken recipe from Mark Bittman’s How To Cook Everything. I didn’t taste the sauce with the chicken, but my husband said they went really well together. In fact, he said this was his favorite FFwD recipe (even after I reminded him about the green beans and cheese and chive bread he liked so much!). So, don’t be shy about trying the sauce with chicken if you don’t like scallops!
If you’d like to see the recipes for Scallops with Caramel-Orange Sauce or Spiced Butter-Glazed Carrots, you can find them in Around My French Table by Dorie Greenspan.