Food for Thought from Suzanne Dunaway
Scallops with clementine sauce
The mushrooms were my addition because one morning, a lonely half-clementine was gazing at me as I chopped Paris mushrooms for another dish and said, “Hey, why not?” And squeezed the clementine over the mushrooms to wait for whatever came up, and the scallops came up.
The recipe
Ingredients
- 6 clementines, juiced
- 2 tablespoons of butter
- Pinch of saffron
- Fresh pepper and salt
- Pinch of sugar
- 12 sea scallops, cut in half horizontally
- Squeeze of lemon
- A small bit of fresh basil, parsley or coriander chopped fine
- Grilled pine nuts or almonds, chopped fine
- Roquette leaves
Method
In a small saucepan, cook the clementine juice, saffron and 1 spoon of butter with a pinch of salt until it is the consistency of a light syrup. Set aside. If your mandarins are very sweet, squeeze a little lemon into the sauce.
Heat a skillet, melt the rest of the butter and sauté the scallops quickly just until done, about 2 minutes.
Add the syrup to coat the scallops and serve on warm plates, sprinkled with the grilled pine nuts and chopped fresh basil, parsley or coriander.
P-O Life reader, Suzanne Dunaway, has cooked since she was 5 years old, when she made cinnamon pinwheels from her mother’s pastry dough.
She LOVES to cook. Some might say she LIVES to cook. The smells, the tastes, the textures…
She is a firm believer in simplicity and creates her recipes in the ethos of ‘anyone can cook’.
After years of experience in her own kitchen, cooking schools and private classes all over the world, in this weekly blog, Suzanne shares with us her PO-inspired creations.
With many strings to her bow, she is also an artist and columnist, with two published cookbooks.
All content and recipes are copyright of Suzanne Dunaway.
