12328 Scallops in Tangerine Sauce Serves 4 Wed Aug 06 01:04:13 -0700 2008 Wed Feb 04 11:35:44 -0800 2009 Licensed http://www.chow.com/recipes/12328 Wed, 04 Feb 2009 19:35:44 GMT Another lovely dish created by the late Gascon chef Jean-Louis Palladin. The sweetness of the scallops is counter pointed by the astringent taste of the sauce, which is so intense, very little is needed.

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  • Rinse the scallops; pat dry and toss with the olive oil, parsley, celery, and thyme. Season lightly with salt and pepper; marinate in the refrigerator for 2 to 3 hours.
  • In a small nonreactive saucepan, boil the tangerine juice until reduced to ⅓ cup.
  • Add the fish glaze and demi-glace. Bring to a boil; add the cream and boil vigorously without stirring for 5 to 7 minutes, until large bubbles appear on the surface and the sauce begins to bind. From time to time, test by stirring with a wooden spoon to see if the sauce has thickened. You should be able to glimpse the bottom of the saucepan for an instant. If the sauce is too sweet, adjust with a few drops of lemon juice and freshly ground pepper to taste. If the sauce turns oily, you have reduced it too much; in this case, add a tablespoon of water, and it will immediately smooth out. (At this point, the sauce can be held over warm water [such as in a double boiler] for up to 1 hour and reheated gently.)
  • About 15 minutes before serving, preheat the broiler. Reheat the sauce, if necessary. Remove the scallops from the refrigerator and arrange them on a broiling rack. Broil the scallops about 4 inches from the heat for 2 minutes on each side, or until lightly browned and just cooked through.
  • Spoon about 2 tablespoons hot sauce onto 4 warmed plates. Tilt the plates to coat the bottom evenly. Set 4 scallops on each plate and serve at once.
  • If sauce is too strong tasting or too thin, swirl in bits of butter, on and off the heat.
  • The rule for creating sauces is “the faster the evaporation, the better the coagulation” by stratification, as in Step 3. It takes less than 10 minutes to complete the entire process in a heavy-bottomed pan.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 16 large fresh sea scallops, preferably all the same size (about 1½ ounces each; 1½ pounds total)

    ]]>     3 tablespoons fruity olive oil

    ]]>     1 tablespoon coarsely chopped fresh flat-leaf parsley

    ]]>     1 tablespoon coarsely chopped celery leaves

    ]]>     2 pinches of crumbled fresh thyme leaves

    ]]>     Coarse sea salt and freshly ground pepper

    ]]>     1½ cups fresh tangerine juice

    ]]>     ¼ cup fish glaze (storebought or homemade—page 412) or 1¼ cups unsalted fish stock (storebought or homemade—pages 411–412) reduced by boiling to ¼ cup

    ]]>     2 tablespoons demi-glace (storebought or homemade—page 406) or ¾ cup unsalted chicken stock (storebought or homemade—page 405) reduced by boiling to 2 tablespoons

    ]]>     ½ cup heavy cream

    ]]>     Fresh lemon juice

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