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Scallops With Pink Grapefruit
1/4 pound sea scallops, patted dry and cut into 1/2-inch-thick slices
1 tablespoon flour
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons bottled clam juice
1 tablespoon minced shallot
1/3 cup fresh pink grapefruit juice
1/2 teaspoon grated pink grapefruit zest
1/2 teaspoon sugar
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon thinly sliced scallions
Fresh pink grapefruit sections for garnish
In a bowl toss together the scallops, the flour and salt and pepper to taste. In a skillet large enough to hold the scallops in one layer heat the oil over moderately high heat until it is hot but not smoking and in it saute the scallops, stirring, for 21/2 to 3 minutes, or until they are just firm and lightly golden. Transfer the scallops to a plate. Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, the shallot, the grapefruit juice, the zest and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan. Set the pan over low heat and whisk in the butter, 1 at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add the scallion and the scallops with any juices that have accumulated on the plate and heat the mixture until the scallops are heated through. Divide the mixture between two plates and garnish each plate with some of the grapefruit sections.
Serves 2.
Source: Gourmet magazine, January 1990.
Seared Salmon With Orange Glaze
Six 6-ounce salmon fillets
1 tablespoon sesame oil
3 tablespoons low-sodium soy sauce
1/4 cup white wine
1 cup freshly squeezed orange juice
1 teaspoon orange zest
3 tablespoons sherry
1/2 teaspoon grated fresh ginger
2 slices orange
Preheat oven to 400 degrees. Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven.
Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve.
Makes 6 servings.
Nutritional information per serving: Calories 271.8; Fat 8.2g; Protein 34.3g; Carbohydrate 9.7g; Cholesterol 88mg; Fiber 0.2g.
Source: The Healthy Kitchen by Andrew Weil and Rosie Daley (Knopf, 2002).
Orange Bread Pudding
3 slices stale bread
2 eggs
1/2 cup sugar
1/4 teaspoon sugar
12/3 cups milk
1 cup orange juice
1 teaspoon grated or finely chopped orange zest
Cut bread in small cubes or break into small pieces. Place in buttered 2-quart or 11- by 7-inch baking dish. Beat eggs. Add sugar, salt and milk to eggs. Stir in orange juice and rind. Pour mixture over bread. Bake in a preheated 350-degree oven for about 45 minutes, or until set. Serves 8.
Nutritional information per serving: Calories 112; carbohydrate 18g; fat 3g; protein 3g, fiber 1g.
Source: "Florida Citrus Treasures Cookbook: A Collection of Heritage Recipes" (University of Florida, 2003, third edition).