Brierley Hill B&B

Lexington, Virginia

Specialty Recipe

Sea Scallops Brierley Hill

Ingredients:

1/2 to 3/4 pound sea scallops (slice in half horizontally if too large)

2 Tablespoons Dijon mustard

1 Tablespoon fresh, chopped tarragon or 1 teaspoon dried

salt and pepper to taste

2 Tablespoons olive oil

2 Tablespoons unsalted butter

2 cups dry white wine

1 Tablespoon unsalted butter

4 large shallots, sliced small

1 Tablespoon diced jalapeño pepper

1/3 cup concentrated orange juice

1/2 cup whipping cream

Marinate scallops in mustard, tarragon, salt, and pepper for several hours. Heat saute pan (do not use Teflon-coated pan) until very hot. Add olive oil to 2 Tablespoons of butter in pan and quickly saute scallops until brown and done. Remove scallops to plate and keep warm in oven. Add shallots and peppers to pan and saute 1 to 2 minutes. Deglaze pan with wine and reduce by half. Whisk in 1 Tablespoon butter, orange juice, and cream. Cook 1 to 2 minutes longer.

Plate up: Sauce in center of plate, scallops on top of sauce. Steamed baby green beans, mango slices between beans, deep fried potato julienne on top of scallops. Sprinkle with parsley, cilantro, or diced red pepper.

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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