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Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Now, feel free to drop in your scallops, flat side down and sauté until golden brown (about 2
minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops like a box of saltine crackers). Turn your scallops to sauté on the other side (until you see
that golden browness thing again). If need be, reduce the heat so as to not burn any of your pan juices.
Get that skillet off the heat and, using tongs (the idea here is to keep the juices in the
pan), pluck your scallops aside into a warm bowl.
Reheat the pan to medium low. Toss in the garlic and sauté for about 15 seconds, or so. Pour in the orange juice. Add the melted butter and while
you're at it. splash in the grand marnier and lob in the parsley. Using extreme vigilance here 'allow' your sauce to simmer for about 4 minutes, or so, to slightly thicken.
Partitively place your scallops onto individual plates. Delicately drizzle your sauce over your scallops.
Garnish with slivered green parts of a scallion and a slice of fresh orange.
Serve
with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of
course be triumphantly topped with a splash of melted butter.
Submitted by Lare Austin
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