Sea scallops with citrus fruit from French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure by Mireille Guiliano

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Notes about this recipe

  • mharriman on May 02, 2020

    I skipped the blanching step (purpose?) and just cooked the scallops in olive oil two minutes on each side. Somehow I missed adding the honey, so my sauce, even with the butter, was more citrusy than intended, but we liked it a lot. Next time I will serve over a bed of rice instead of accompanied by pasta. The sauce would benefit from being absorbed a bit into the rice. This was an Easy and quick weekend dinner. This recipe works any time of year as long as you have a grapefruit, an orange, and a lemon available, not just in Winter as prescribed.

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