Ain't No Scurvy Here...

Now is the time when many of my meals take on an orange hue. In an effort to use up the over-abundance of oranges on our tree, I drink, eat, and cook with oranges for practically the entire winter. We should all have such troubles.


Menu:
Seared Scallops with Orange-Sesame Glaze
Orange-Scented Basmati Rice
Steamed Spinach


Seared Scallops with Orange-Sesame Glaze



Serves 2

2 T low-sodium soy sauce
1/4 c water
2 T maple syrup or honey
1/4 c orange juice
zest of 1/2 an orange, cut into strips
2 pieces star anise (optional)
1 coin of fresh ginger
1 dried chipotle pepper, or a pinch of ground chipotle
1/2 tsp Chinese sichuan peppercorns (optional)
1 1/2 pounds large scallops, patted dry with a paper towel
1/2 tsp canola oil, divided
salt and pepper
1 tsp toasted sesame seeds

1. Make the glaze: combine soy sauce through sichuan peppercorns, if using, in a small saucepan. Bring to a boil, then lower heat and simmer for 15 minutes (do this while the rice is cooking). Turn up to a boil again and boil for 2-3 minutes or until reduced to a thick syrup. Do not allow to burn.
2. Heat half of the oil in a hot skillet. Arrange half of the scallops in the pan, being careful not to crowd them. Sprinkle with salt and pepper. Sear for 2 minutes, then flip and sear until just barely opaque, about 1 more minute. Remove from heat and repeat with remaining oil and scallops.
3. Drizzle the glaze over the scallops and sprinkle with sesame seeds before serving.


Orange-Scented Basmati Rice

1 1/2 cups vegetable broth
1/2 cup orange juice
1 cup basmati rice

1. Bring the broth and juice to a boil in a saucepan. Add the rice and reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let rest for 5 minutes.
2. Fluff with a fork before serving.