Frank's Recipes! Scallops in Orange Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Scallops in Orange Sauce

Yield: 6 servings

1 c Lawry's Citrus Grill Marinade with Orange Juice; divided
1 1/2 lb scallops
1/4 c all-purpose flour
1/2 teaspoon Lawry's Garlic Salt; divided
1/2 teaspoon Lawry's Seasoned Pepper
2 tablespoon butter
1/4 c half and half
2 each egg yolks
1/3 c dry white wine
1/2 teaspoon cornstarch blended with
1/2 teaspoon water
1/4 teaspoon ground red pepper (cayenne)
2 tablespoon fresh parsley; chopped

In a large resealable plastic food storage bag, combine 1/2 cup Citrus Grill Marinade and scallops; seal bag. Marinate in refrigerator at least 30 minutes. In medium bowl, combine flour, 1/4 tsp garlic salt and seasoned pepper. Remove scallops; discard used marinade. Coat scallops in flour mixture, shaking off excess. In large skillet, melt butter; cook scallops over medium heat 10 minutes or until golden brown. Drain scallops on paper towels. In top of double boiler, whisk together half-and-half, egg yolks, wine, cornstarch mixture and additional 1/2 cup marinade, stirring constantly over medium heat 2 to 3 minutes or until thickened. Remove from heat and add remaining 1/4 tsp garlic salt and red pepper. Arrange scallops on warm platter; pour sauce over scallops and sprinkle parsley on top.

SERVING SUGGESTION: Serve over hot cooked linguine.