Scallops with Orange-Caramel Sauce

We told you a couple of weeks ago about Dorie Greenspan's amazing cookbook Around My French Table, and the bloggers' group that we take part in, French Fridays with Dorie. Well, we did our own unofficial French Friday with Dorie - so unofficial it wasn't even Friday. And it wasn't the recipe of the week, but one that caught our eye when we first flipped through the book, even more so after we found some gorgeously enormous diver sea scallops at our local fishmonger's. 

It's scallops with caramel-orange sauce, and it's delicious, simple to make, and results in an elegant meal when paired with haricot verts (so French!!!) or your favorite side. We'll give you our unofficial version of the recipe through pictures and notes, but again, you really should buy this book! And no, we are not getting paid to tell you that!

Make a caramel by heating sugar over medium heat:

Carefully add white wine and orange juice, stir well, and boil until reduced by half;

then remove from heat and set aside.

Season scallops with salt and pepper and sear them on both sides

in a hot pan with a little olive oil.

Swirl some cold unsalted butter into the caramel sauce to finish it and

season it with a little salt and pepper.

Plate your scallops by pouring the sauce over them

and serving with some haricot verts or asparagus.

Go buy Around My French Table!