Still doing my diet thing... though it's getting old and I have pounds to go before I sleep. I needed a perk. But not one that would take me off my diet. I've been deprived of pizza and grilled cheese and french fries and mashed potatoes and pasta too long to give up now. Diamonds would be a nice perk. But, alas, not this week. Maybe a week of luxury at the Four Seasons in Maui. Nope, not on the agenda. Then what??!!
Richard found the answer... a meal as delicious as homemade mac & cheese w/ truffles or a rare steak dinner w/ all the onion rings/mashed potato trimmings. A meal that would tantalize and tease my taste buds and have relatively no 'points'...
So what delectable dinner did he make for me? Seared sea scallops w/ orange-basil 'sauce' (a sauce!!! on a diet!!!)... My food hero!!! Eating this meal made up for the week in Maui and the diamonds... wait, why is my nose growing? :)
SEARED SEA SCALLOPS WITH ORANGE-BASIL SAUCE
1-1/2 pounds of sea scallops
1 tablespoon olive or vegetable oil
Salt and ground black pepper
2/3 cup orange juice
2 teaspoon Dijon mustard
3/4 teaspoon dried basil leaves
1 tablespoon of butter
Pat scallops dry w/ paper towel. Coat scallops w/ oil and season both sides w/ salt and pepper. Set aside.
Whisk together orange juice, mustard, and basil in small bowl. Set aside.
Heat 12-inch skillet to high. Add scallops to hot pan; sear until they develop thick, rich brown crust (about 2 minutes). Turn scallops and continue to cook over high heat until remaining side develops crust (about 2 minutes longer). Remove from pan.
Add orange juice mixture to empty skillet; boil until reduced by half (about a minute). Tilting the skillet so that reduced liquid is at one side of pan, whisk in butter and any accumulated scallop juices. Spoon a little sauce over each portion of scallops; serve immediately.
--- From "How to Cook Without a Book" by Pam Anderson (Broadway Books, 2000)