We love sea scallops but rarely make them at home so this simple but delectable recipe was ideal for us. Just for fun I added candied orange zest which finished the dish with a little flourish. I used stalks of early Spring asparagus with thinly sliced raw fennel and fresh mint dressed in olive oil, sea salt and freshly ground black pepper to round out the plate. I decided to serve the sea scallops as a starter course so I placed two generous sized diver scallops and a few spoonfuls of the caramel-orange sauce with asparagus on each plate. The scallops cook quickly in a small amount of olive oil over a high heat, about 1-2 minutes on each side. You will see the bottom side has quickly colored as you flip each one over to cook the raw side. The larger thicker size of these diver scallops allows you to achieve an attractively caramelized exterior while maintaining a tender interior similar to cooking a beef steak. I made the orange-caramel sauce and the candied orange zest ahead of time so all I had to do was reheat the sauce while searing the scallops.
The French Fridays recipes we’ve made can all be found in Around My French Table by Dorie Greenspan. They have been fairly simple recipes designed for everyday cooking with clear instructions and have made a flavorsome addition to our weekly menu. Check out the rest of the contributors to the online cooking group, French Fridays with Dorie and see the different takes on this delightful recipe.