I’m not a really huge fan of seafood. There, I said it.
I’m getting better about it – I’ve grown to love mussels, clams and oysters beyond the salmon-and-shrimp staples. And I do truly love sushi. But lobster and scallops have never really appealed to me. I can’t remember the last time I tried a lobster. Oh, yes I can – I made a face and could barely swallow. So scallops have been kind of a ‘meh’ item for me since childhood.
I liked the idea of a caramel-orange sauce, though. That sounded delicious. I was slightly concerned about my wretched caramel-making skills, but I followed the recipe to the letter (Okay, maybe not to ‘the letter’: I forgot the recipe called for ‘sea scallops’ and opted for the much smaller ‘bay scallops’, and I had no dry white wine on hand, so I used a Gewurztraminer instead. Ooops!) and the sauce came out wonderfully!
I can truthfully say that the last time I had food poisoning was a bad Chicken McNugget experience when I was about 8 years old, so either I have major bacteria-killers in my stomach or it wasn’t food poisoning. I don’t *think* it was food poisoning since I was fine, but…Jon was…feeling really terrible for about 36 hours after that dinner. It’s possible he just found the scallops too rich – my sister suffers from an allergy to lobster & scallops in the same fashion – although he’s had scallops before and not had a problem.
Le sigh. I probably won’t be inviting any more scallops for dinner at my house.
Check out French Fridays with Dorie to see how everyone else in the group fared with this recipe. For more recipes, please check out Dorie Greenspan’s Around My French Table.
Cheers,
Karla
