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Thursday, October 4, 2012

Orange Scented Scallops over Butternut Mash

My mother gifted me with a handful of beautifully plump scallops, which I used in our dinner last night. Scallops are one of the most delicate seafoods, and have long been associated with femininity and fertility in ancient mythology. Scallops must be cooked very carefully to prevent overcooking. Their texture can be easily transformed from tender to tough in a matter of seconds. I served my scallops over a bed of mashed squash and an orange-onion reduction. The onions add a bright acidity which pairs well with sweet butternut mash. I used a very light marinade on my scallops, fresh orange juice and soy sauce. It would be a shame to mask the taste of the scallop itself, so it is always advised to keep your sauce or marinade fairly simple. 

Orange-Onion Reduction
2 large onions, diced
2 tbsp butter
1/4-1/2 cup dry white wine
1/2 cup fresh squeezed orange juice
1 tsp minced garlic
Salt and pepper to taste

Heat butter in large skillet, adding onions over medium heat. Cook until tender. Add wine and stir well. Cook another 5 minutes. Then add your orange juice and spices. Reduce heat to low and simmer about 15 minutes or until onions have absorbed most of the liquid. Serve over sweet potato or squash mash and scallops. 

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