I found a lovely looking scallop dish in a Cointreau ad in Bon Appetit Magazine. So I went to the Cointreau website to look for the recipe. I love orange flavor with seafood, and the sweetness of the Cointreau would just glaze the scallop. it should be delicious.
Interesting website. Cointreau is an orange flavored liqueur. I'd expect drink recipes, food pairings, beautiful girls. Here are the subcategories on their site:
Nary a food or drink recipe to be had. Unfortunately, none of the links leads to anything. They all say "Haven't found what you're looking for? Then search here:_________." So I searched "recipes" and got "Haven't found what you're looking for? Then searach here:_________."
The site looks gorgeous, but no substance. I guess they are still in the build phase.
Then I had the sense to look back at the ad, and the recipe is on the Bon Appetit site.
Here is Chef Richard Sandoval's recipe for Pan Seared Scallop with Cointreau Pickled Fennel and Cointreau Blood Orange Vinaigrette.
If I make this dish, it's gonna be more than one scallop, you betcha.
1 medium sized bulb of fennel
3 fluid ounces white vinegar
2 1/2 tablespoons sugar
1 fluid ounce Cointreau
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup thinly sliced red cabbage
1/4 cup carrot, julienned
1/4 cup green apple, julienned
1 tablespoon cilantro leaf finely chopped
1 tablespoon green onion (green only) thinly sliced
Cut fennel into quarters, top down and then front to back. Remove the core of the fennel slicing diagonally with a knife. Cutting across the fennel, thinly slice the entire bulb. In a bowl, toss fennel with vinegar, sugar, salt and pepper, hold under refrigeration, tossing occasionally; have remaining ingredients ready in a separate bowl. Marinate for oune hour, strain, and add remaining ingredients to fennel, toss, set aside.
Cointreau Blood Orange Vinaigrette
2 fluid ounces of Cointreau
2 fluid ounces white vinegar
2 each blood oranges (substitute regular oranges if necessary)
1 1/2 tablespoons honey
1/4 tablespoon lemon juice
1 teaspoon mustard
2 fluid ounces canola oil
1 tablespoon finely chopped shallot
1/2 serrano pepper, finely chopped
Zest 1 blood orange and place zest into a small sauce pan with vinegar and honey, bring to a boil and remove from heat.
Peel both blood oranges, remove segments from one, set aside. Squeeze excess juice from remaining orange into a small mixing bowl, discard orange. Combine with orange juice the vinegar mixture, mustard , lemon juice, shallot, and serrano. Mix well. Emulsify oil into orange/vinegar mixture by whisking this mixture and slowly pouring in oil. Hold under refrigeration.
Scallops and Bacon
4 strips bacon
4 each U10 Diver Scallops Dry Pack
1/4 cup canola oil
Bake bacon at 350 degrees until brown and cooked. Rough chop. Rinse scallops, dry with napkin, season with salt and pepper. In a medium saute pan, place oil and heat to medium high heat. Add scallops and pan fry until brown on each side (if they darken quickly, turn down the heat.)
Divide the salad onto 4 plates, top salad with scallop. Garnish plates with blood orange segments and chopped bacon.