Let What's On Sale Guide You

My Grandpa Van Dyke had an interesting approach to food shopping. He'd often find a food that was significantly discounted and then proceed to buy as much of it as he could. The result (at least according to my Dad) is that he'd often cook enough food for 6, although he lived by himself. I mean how many days in a row can YOU eat corned beef??

While I may not have inherited the ability to buy in bulk, I definitely have inherited being drawn to sales, a trait that I doubt is exclusive to my genetic lineage. So Whole Foods this week had a sale on bay scallops and the following was the result. If you've never made a pan sauce, here's your chance!! The browning due to pan frying is known as the Maillard Reaction, more on that later.

Scallops in Chipotle-Orange Sauce

This dish goes well with quinoa or brown rice and broccoli. Key to the flavor of the pan sauce is the fond (the little browned bits left in the pan after browning). To get the best fond possible, don't use a non-stick pan, that's what the butter/cooking spray is for. If you've only got non-stick cookware, go for it anyway, it'll still be tasty.

2 tablespoons butter, divided
Cooking spray
1 pounds bay (or large sea) scallops
1/2 teaspoon paprika
1/4 teaspoon salt, divided
1/2 cup fresh orange juice
1 tablespoon finely chopped canned chipotle chile in adobo sauce (add more if you like it spicy)
1/4 cup chopped green onions

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1/4 cup (about 2-4 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Return scallops to the pan, garnish with green onions and serve.

Cooking Light, December 2003