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Scallops with Blood Orange Gastrique

If you are looking for an impressive dinner entree to serve to guests, this recipe is sure to do just that.

This restaurant quality recipe is a nice segue into elevating your cooking style. There are a few steps, but it’s not impossible to achieve a beautiful, perfectly cooked and elegant dish.

The whole dish should really be called “Pan Seared Scallops over Brown Butter Cauliflower Puree, Sauteed Asparagus, Blood Orange Gastrique and Herb Salad” phewww…. that’s a long title. So I shortened it, however the full breakdown of each component is below.  It is a step by step approach to tackling this dish. Read it a few times before you get started. It helps to map out a game plan before you start cooking and it’s too late. You can make the gastrique a day or two ahead it just needs to be reheated before service.

You got this, kids. I believe you can do it. Get after it.

Print Recipe

Scallops with Blood Orange Gastrique

(serves 4)
  • 2 tablespoons butter (divided)
  • 2 tablespoons grapeseed oil
  • 20 scallops, side muscle removed
  • 1 bunch asparagus, sliced thin on diagonal
  • 6 blood oranges (3 for juicing and 3 for garnish)
  • 1/4 cup parsley leaves
  • For the Cauliflower Puree:
  • 1 large head cauliflower
  • 2 tablespoons brown butter (take regular butter and put in sautee pan, cook until butter turns brown and smells toasty and nutty)
  • 1 tsp caper juice
  • For the Blood Orange Gastrique:
  • 5 teaspoons sugar
  • 3 teaspoons sherry wine vinegar
  • 1/2 cup blood orange juice
  • 3/4 cup chicken stock
  1. Start by making the gastrique. In a medium sauce pan over medium heat add the sugar and cook until it starts to melt. Stir until the sugar dissolves, then continue to cook without stirring until the sugar is a deep golden color; about 2 minutes.
  2. Gradually add the vinegar, and stir for about a minute until the caramel melts. Then add the orange juice; boil until the mixture begins to thicken.
  3. Then add stock and boil until the gastrique has reduced down to about 1/4 of a cup and it coats the back of a spoon. This should take about 10 minutes. Turn the heat off, place a lid on the pan and set aside.
  4. Next start on the cauliflower puree. In a medium pot bring about 3 inches of water to a boil. Add a good pinch of salt. Cut cauliflower into small pieces and drop into the water. Place a lid on top of the pan and steam for 15 minutes or until the cauliflower is tender. When it’s fork tender, drain and place into a blender with about 2-3 tablespoons of cooking liquid. Turn the machine on and slowly drizzle in the brown butter, caper juice and a good pinch of kosher salt. Blend until smooth. Taste and adjust seasoning. Set aside and keep warm.
  5. While the cauliflower is cooking, cook the asparagus. In a small sauté  pan melt 1 tablespoon of butter. Sprinkle with a pinch of salt and black pepper and sautee the asparagus for 3-4 minutes. Set aside, cover to keep warm.
  6. With the remaining blood oranges, cut 1/2 inch from the top and bottom of each orange. Working carefully, cut away all of the peel and pith from the fruit. You will see thin white membranes in between each slice. Insert your knife as close as possible and make a slice parallel to it, right to the center of the orange. repeat on the other side. You will be left with a tender little segment of orange. Repeat and add the segments into a bowl. Toss with the parsley and set aside.
  7. Finally! The scallops, right before service remove scallops from fridge. Pat them dry with a paper towel and season with salt and pepper.
  8. In a large sauté pan over high heat, heat 2 tablespoons of oil and 1 tablespoon of butter. Add scallops and sear until golden brown. I like to cook them about 1 1/2 minutes on one side and 30 seconds -1 minute on the other, pending on the size. I like mine to be rare to medium rare. Be careful not to over cook these little rascals. They turn into erasers if they are cooked too long! 😛
  9. To plate, place the warm cauliflower puree across a round plate. Sprinkle the cooked asparagus on top. Then place 5 scallops on top of that, arranging them in a rustic zig zag pattern. Tuck pieces of the orange segments and parsley in between the scallops. Drizzle warm gastrique on top and serve. It’s quite the dish but well worth it! Please enjoy it!

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