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New York City Chefs Daily Recipe for 4/06/2001 Recipe for Scallops in Orange Butter
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Chef's Daily Recipe for 4/06/2001 - Recipe for Scallops in Orange Butter
"Scallops in Orange Butter"

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"As we graze it grows"

3 green onions (scallions)
1 inch long piece gingerroot, peeled
1 orange
6 tablespoons (3/4 stick) butter
2 tablespoons dry vermouth
1 pound bay scallops (or sea scallops cut in quarters)
Salt, black pepper, and cayenne pepper
Fresh mint for garnish

Cut the onions into 2 inch lengths and shred them.  Shred the gingerroot. Grate the orange rind and set aside.  Cut the orange in half and scrape out the pulp.  Melt 2 tablespoons of the butter in a small pan and add the orange pulp, onions, ginger, and vermouth.  Barely simmer for 2 to 3 minutes.  Wash the scallops, drain them, and pat them dry with paper towels.  Season well with salt and pepper.  Melt the remaining butter until bubbly in a large skillet.  Add the scallops and shake them in the pan over high heat to barely cook them through, about 1 minute.  Turn them into a serving dish and pour the sauce over them.  Sprinkle on the orange rind and a few sprigs of fresh mint.

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