French Fridays with Dorie – Scallops with Caramel-Orange Sauce

“Scallops are the bacon of the sea” – Anonymous

Ever since this thought popped in my head last night I’ve been doing the Google-Fu to see if anyone had actually said this. Turns out it appeared verbatim only once in a message board discussing Top Scallop – er- Chef almost three years ago.  It’s probably wise not to claim the quote as my own.


I have a food confession to make.  Whenever I make scallops, I enjoy eating the browned bits that get stuck in the pan and in the cooking utensils almost as much as the scallop itself.  I can’t get enough of those salty, sweet morsels – the bacon of the sea! It’s too unique a flavor.  At least there’s one more pound of frozen scallops waiting for me in the freezer that I’ll cook and savor down to that last bit.   I don’t think I have too many kitchen quirks, but this is one that has stuck since I started cooking scallops myself.  

This week’s French Fridays with Dorie recipe pairs scallops with what seemed to be on paper another sweet/savory sauce.  It turns out that the syrupy orange/white wine reduction only hints at sweetness;  it’s a fresh twist on a gastrique, a combination of caramelized sugar and vinegar, which replaces the vinegar with white wine and orange juice.   I loved the texture of the sauce so much, I couldn’t let any of it go to waste.


Vanilla ice cream with caramel-orange sauce.  I would seriously consider making a version of this with less wine to accompany a dessert.  

I continue to marvel at Around My French Table.  All the recipes I’ve done so far look and feel impressive, yet are so easy to pull off.    Funny tidbit – the badge for FFwD in my sidebar is inspired in the picture of this recipe from the book.   I thought of doing a ‘homage shot’ myself, but served the scallops with spinach sprouts and Brussels sprouts on the side.  

Visit the FFwD website to see what stories other fellow Doristas are bringing to the table this week!

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

30 Responses to “French Fridays with Dorie – Scallops with Caramel-Orange Sauce”

  1. Cher
    March 25, 2011 at 12:03 pm #

    Very lovely. That sauce was good – I could see it going to a lot of good uses. Love the picture of those little beauties nestling among the greenery.

  2. yummychunklet
    March 25, 2011 at 2:20 pm #

    Your sauce and scallops look wonderful! I love the taste of scallops as well. They are the bacon of the sea!

  3. Liz
    March 25, 2011 at 2:57 pm #

    Your top photo is fabulous! I loved these, too….truly the bacon of the sea 🙂

  4. StephIrey
    March 25, 2011 at 3:03 pm #

    I love that you used the sauce over ice cream too. Your scallops look so pretty on their bed of greens. Nice work!

  5. sarina
    March 25, 2011 at 3:18 pm #

    Your scallops look amazing, and I love the sauce over the ice cream. What a great idea!

  6. SoupAddict Karen
    March 25, 2011 at 3:38 pm #

    Scallops = bacon of the sea. Mmmm, scallops. Mmmm, bacon. Mmmmmm, bacon wrapped scallops. Now I’m hungry. 🙂

  7. steph@stephsbitebybite
    March 25, 2011 at 5:01 pm #

    Why did I not save my sauce! That is such a great idea!! Beautiful pictures!

  8. Katrina
    March 25, 2011 at 6:42 pm #

    Wow! You rock at searing! And you plated your scallops so beautifully. I totally eat the browned on bits of food out of the pan. Constantly. Especially with fish.

  9. Dessert By Candy
    March 25, 2011 at 7:51 pm #

    Serving in microgreens looks pretty and delicious. I love that shot.

  10. Pachecopatty
    March 25, 2011 at 9:58 pm #

    I love your top photo of the perfectly cooked sea scallops sitting on the bed of micro greens(?) Also, great idea to put any left over sauce on ice cream, oh wow!

  11. Anne-Marie
    March 25, 2011 at 11:46 pm #

    Beee-U-tiful shot of the scallops. Love it. What is your Twitter name? I’d like to follow your foodie ways on Twitter! I’m MizRubyShoes.

  12. Sarah
    March 26, 2011 at 12:22 am #

    Gorgeous picture and presentation! So many possibilities for this sauce. I’m definitely going to have to try it again!

  13. gaaarp
    March 26, 2011 at 12:57 am #

    Great photos! And what a smart idea to use the sauce on ice cream.

  14. gaaarp
    March 26, 2011 at 12:57 am #

    Great photos! And what a smart idea to use the sauce on ice cream.

  15. kitchenarian
    March 26, 2011 at 1:24 am #

    Beautiful! I bet this was wonderful on the ice cream. I will definitely make this again. Great post.

  16. Betsy
    March 26, 2011 at 1:40 am #

    I love that you used the sauce on ice cream! And, thanks for pointing out that this recipe is the one in the badge. I couldn’t ever really figure out what was in that picture. Nice job.

  17. K
    March 26, 2011 at 3:05 am #

    Your scallops look beautiful and what a stellar idea with the ice cream *mental note!*

  18. Monica (Ms. Hobby)
    March 26, 2011 at 3:08 am #

    I loved this sauce too! I used it on biscuits b/c that is what I had on hand, but I agree, it would be great on a lot of things. I love that you did a homage to the FFwD shot!

  19. sanya living
    March 26, 2011 at 4:14 am #

    Bacon of the sea?! Interesting idea!Your scallops look fantastic and it never occurred to me to pour the sauce over ice cream! Brilliant!

  20. Krissy
    March 26, 2011 at 4:48 am #

    Beautiful presentation and I love the sear on your scallops…I think I will turn up the heat a little more next time…mine were delish, but yours really make my mouth water.

  21. Kathy
    March 26, 2011 at 12:48 pm #

    Love the way you plated the scallops! Beautiful photo! Bonne Idee…Sauce and ice cream!

  22. Tricia S.
    March 26, 2011 at 3:37 pm #

    I was hysterical with your quote- if anyone had told me this….referring to scallops as bacon… I would have been eating scallops for a long time. Comparing something to bacon is a big compliment in this house 🙂 Also loved your confession about eating the little bits in the pan. You should have seen me just about licking the pan after making the Beggar’s Linguine sauce. Yum. Thanks for the ideas about the sauce too – way too good to waste !

  23. Jen @ My Morning Chocolate
    March 26, 2011 at 7:00 pm #

    I can’t get enough of scallops either. Using the caramel-orange sauce as a dessert sauce is a great idea. I actually think I’d like the sour taste of the wine with a super sweet thing like ice cream.

  24. SisBoomTweet
    March 26, 2011 at 11:20 pm #

    I thought I was the only one who googled my witty thoughts to see if they were original! I love the little crispy piece on the scallop above. That would be the one I ate first!!!

  25. Elaine
    March 27, 2011 at 12:00 am #

    What gorgeous photos! Your scallops look wonderful and I love your idea of using the sauce over vanilla ice cream.

  26. Teresa
    March 27, 2011 at 2:42 am #

    Great idea to put this on ice cream! Your photos are gorgeous and I totally approve of eating the crispy bits of scallops. Bacon of the sea, indeed.

  27. KarenP
    March 27, 2011 at 5:17 am #

    Your photos are gorgeous and your scallops look perfectly cooked!

  28. Cakelaw
    March 27, 2011 at 8:31 am #

    The presentation of your scallops is devine! I would be delighted to receive this in a restaurant. I would never have thought of putting the sauce over ice-cream, but it is an inspired idea.

  29. Chef Pandita
    March 28, 2011 at 4:46 am #

    Love your pics! I hadn’t noticed the icon was actually a sketch of this dish. I thought of pairing this sauce with pork, my boyfriend loves it with sweet-sour sauces.

  30. ladymacaron20ten
    June 14, 2011 at 9:03 am #

    yummo these look delish – I love crispy brown bits left in the pan too:)

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