Do you like seafood? For me, it depends on my mood and how well the seafood is cooked. I am inexperienced at cooking seafood, so I generally avoid cooking it. Alas, there was no escape for me this week, as our French Friday with Dorie challenge was Scallops with Caramel Orange Sauce. You can find the recipe in the book or here.
Unfortunately, I couldn't find the beautiful large scallops used by Dorie, hence I had to use small frozen New Zealnd scallops from the supermarket. I think this dish could have been so much better if the scallops that I used were nicer, but you can only use what you can get.
However, the caramel orange sauce itself was gorgeous - just the right blend of sweet and sour. I think the sauce would work well on white fish or even on chicken breasts.
I served my scallops with bok choy stir fried in soy sauce and asparagus spears baked with a squeeze of lemon and a sprinkle of salt and pepper. These may have been unusual choices, but I enjoyed them with the scallops.
To see what the other FFwD members thought of this dish, visit this week's LYL section on the FFwD website.