Pumpkin Bundt Cake

Here is one of my first attempts at using Splenda in baking!  I adapted this recipe from a version in Gourmet, which has buttermilk icing.  I would make cream cheese frosting for this or simply dust with a little powdered sugar before serving.


1 1/2 sticks butter, room temp
1 c Splenda granules - measures 1 for 1 when replacing sugar
1/4c sugar
1 Tbsp (dark) molasses
2 tsp vanilla
3 eggs
1 1/4c canned pumpkin (not quite an entire 15oz can)
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp allspice
2 1/4c flour
3/4 c buttermilk - I use powdered Saco buttermilk and follow the directions for mixing up the needed amount
Optional: generous 1/2c diced candied ginger

Preheat the oven to 350 and grease and flour a bundt pan; alternatively, use Pam for Baking which is the grease and flour in one, so much easier!

Cream the butter; add the Splenda and sugar, scraping down the sides while mixing well.  Add the molasses, vanilla and eggs; mix.  At this point it may look curdled, but fret not! It will all work out. Add the pumpkin, baking powder and soda, salt, cinnamon and allspice.  Combine well.  Add half the buttermilk, mix; add all the flour, mix; add the last of the buttermilk and combine.  Remove the beater(s) and using a rubber spatula, make sure you have gotten all the butter off the bottom and sides of the bowl.  Stir in the diced ginger by hand if adding.

Spoon mixture into prepared pan, smooth the top and bake 40-50min, until toothpick inserted comes out clean.  From what I have read, baked goods cook faster when make with Splenda, so be diligent.

I think this would be lovely with some chopped pecans added to the batter, or grated orange zest, possibly even some butterscotch chips...

Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!

Sweet Corn Pancakes

These are a great way to use up any corn off the cob you might have leftover after making Corn, Poblano and Potato Chowder :)  This easily made 10 pancakes and you can see I served it with lots of maple syrup and little pats of butter between the cakes.   Read below how to use these as a savory dish for entertaining.

2 Tbsp butter
1 cup corn kernels
1 egg
1 cup buttermilk
1 tsp vanilla extract
1/4 cup sugar
3/4 cup flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda

In a skillet, melt the butter and saute the corn until it just starts to brown.  Scrape into a bowl and stir to combine with the egg, buttermilk, vanilla and sugar.  Add the flour, cornmeal, baking powder and soda.  Stir just to combine.  If it seems too loose, add 2 Tbsp flour and stir to incorporate.

In a large nonstick skillet over medium heat or on a greased griddle, use a 1/4c measuring cup to ladle out the batter.  Cook until the surface gets little bubbles and the edges brown.  Flip and cook just until the bottom browns.  Serve immediately with lots of syrup OR melt butter on each cake and sprinkle with brown sugar.  Yum!

You can also use these in a savory fashion.  Omit the sugar and vanilla extract, and add minced green onion to the batter.  Dollop the batter in the pan to create mini cakes that you can top with Mexican cheese blend, black bean salsa, sour cream, chorizo or anything else that goes well with corn, like smoked salmon and creme fraiche.

Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!

Corn, Poblano and Potato Chowder

I made this with corn and potatoes from the farmer's market, and the poblanos are from our garden.

4 slices bacon, diced
2-3 medium poblanos, diced
1 large onion, diced
3 garlic cloves, minced
2 cups corn kernels, cut from 3-4 ears
2 cups diced red potatoes
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
shredded cheese for serving - cheddar, Mexican or taco blend

In a large pot, saute the bacon until crispy.  Remove bacon to paper towel to drain; in the the remaining fat, cook the onion and peppers until soft.  Add the garlic and corn, sauteing until fragrant.  Add the potatoes and broth and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Add heavy cream, then season to taste with salt and pepper.  Sprinkle each serving with crispy bacon and shredded cheese.

Chili Mac & Cheese

Think hamburger helper taken up several levels.  This is a re-done version of a recipe I saw in Taste of Home.  I think this would also be great with either some black beans or chili beans added before baking.

1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce

Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says.  If the noodles are cooked like normal, they will be mushy after baking.  By under cooking them, they will absorb some of the liquid while baking and be perfect when served.  Drain and set aside.

In a large skillet, brown the beef and onions.  Add the garlic, chili powder and garlic salt/salt.  Cook until fragrant, 1-2 minutes.  Add the canned tomatoes, tomato sauce and jalapenos.  Stir to combine and turn off the heat.  Stir in the sour cream, shredded cheese blend, cheese packet and noodles.  Check seasoning and spicy level.

Pour into a greased 9 x 13 pan.  Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly.  Place into the oven and turn to 350.  Cook until bubbly and crumbs are browned, 20-30 minutes.  Serve with optional toppings.

Basil Cashew Pesto

Pine nuts are expensive and I haven't been able to get them lately.  This recipe uses cashews instead, but you can make pesto with just about any nut.  I am going to use pistachios next!

1 garlic clove, peeled
2 large handfuls fresh basil
15 whole cashews, about
fresh black pepper
olive oil
1/4 c Parmesan cheese

In a food processor, place the garlic, basil and cashews.  Chop until very fine and well combined.  With the motor running, pour a thin stream of olive oil in the chute.  Stop when the pesto reaches desired consistency.  I like mine thick so that I can spread it on bread or add it to mayo.  Add in the Parmesan and lots of fresh black pepper; taste and adjust the seasoning.

Tomato Pesto Tart

This is a super fast meal that uses pie crust for the base and a pesto instead of tomato sauce, so the crust doesn't get soggy.  You can use store bought pesto if you don't fee like making your own.







1 refrigerated pie crust
1/3 cup mayo
3 Tbsp pesto*
1 large handful + 1 cup shredded mozzarella
1/4 c grated Parmesan cheese
pepper
3 Roma tomatoes thinly sliced, or 1 pt small tomatoes halved

Preheat oven to 400. On a lightly floured cutting board, roll the pie crust out a little more so it fits on a baking sheet.  It doesn't have to be a perfect rectangle.  Use your knife to cut 2 opposite sides so that it fits on the baking sheet.  Flute edges (you can see mine are just done with my 2 left fingers and 1 right finger pressing between to make the edge).  Bake for 6-8 minutes or until edges are starting to brown.

Meanwhile, mix the mayo, pesto, a large handful or mozzarella and the Parmesan together.  Season with  lots of pepper.  Spread mixture onto the crust.  Top with the sliced tomatoes and sprinkle with remaining mozzarella cheese.  Bake for an additional 10+ minutes until the cheese has melted and the edges are a deep golden brown.  Serve immediately.

* Pesto recipe

Jalapeno Popper Dip

This dip is all the flavor of a jalapeno popper without the fuss of having to stuff and fry them.  Serve with Fritos Scoops, or if you want to be a little healthy, thick cucumber slices and bell pepper wedges.

8 oz light cream cheese
1/2 c mayo
4 oz shredded monteray jack cheese
1/4 c + canned jalapeno peppers, drained
1/4 c + canned diced green chilies
1/4 c Parmesan cheese
1/4 c panko crumbs

Turn oven to 400.  Either with a hand mixer or in the food processor, mix the cream cheese, mayo, jack cheese, jalapeno peppers and green chilies.  Taste and add more peppers if not spicy enough.  Spread in  a glass pie plate sprayed with Pam.  Sprinkle the Parmesan cheese over the top, then the panko, pressing down lightly into the cream cheese mixture.  Bake for 20 - 25 min until golden and edges are bubbly.  Serve immediately.

Banana Cupcakes with PB Frosting

This is a great recipe for using up that one extra banana that goes mushy before you can eat it.  In fact, the mushier the banana, the better taste in these cupcakes!  The frosting is AMAZING and can be used on lots of other cupcake bases - use your imagination :)

For 15-16 cupcakes:

6 Tbsp butter, room temp

1 1/4 c sugar

1 large very ripe banana

3 eggs

1/2 c buttermilk - I use Saco powdered buttermilk, which would be 2 Tbsp powder and 1/2c water

1 tsp vanilla

1 1/4 c flour ( + 1 or 2 Tbsp if your batter seems thin)

2 tsp. baking powder

pinch of salt

PB Frosting:

4 Tbsp butter, room temp

4 oz cream cheese, room temp

2 - 3 c powdered sugar

1/2 - 3/4 c smooth peanut butter

Preheat the oven to 350, and line 15-16 baking cups with liners.  Give each liner a spritz of Pam to ensure that the cakes don't stick.  

In the bowl of a mixer, cream the butter and sugar until light and fluffy.  Add the banana and mix to break up.  Add the eggs one at a time, scraping the sugar up in between eggs.  Add the buttermilk and vanilla and combine.  Mix in the baking powder and salt, then add the flour in 2 additions, scraping the bottom and sides of the bowl in between.  If the batter seems thin, add 1 or 2 Tbsp flour.  Fill the pans 3/4 full and bake for 18 - 22 min.  They are done when no batter sticks to a toothpick inserted in the middle.  Let cool for a few minutes in the pan, then move to a wire rack to finish cooling.

For the frosting:  in the bowl of a mixer, beat the butter until creamy.  Add the cream cheese and combine.  On low, beat in 2 cups powdered sugar.  Taste and check consistency.  If not sweet enough or if not thick enough, beat in another 1/2 cup or more of powdered sugar.  Finally, mix in the peanut butter and taste.  You can always add more PB :)    Either spread or pipe lots of frosting onto each cupcake when cool.  I store the cakes in a container on the counter and the frosting in the fridge, then frost each cupcake as I need to.

Sesame Chicken Noodle Bowl

A super quick weekday meal with rich Asian flavors.  You can use just about any vegetables in this - bamboo shoots, water chestnuts, broccoli, snow pea pods, baby corns etc.  I kept it simple here with red bell peppers.  This version served the hubby and I with some chicken left over.  I would double everything but the chicken if you are making it for 4 people.  I adapted this from Cooking Light's August 2012 edition.

1 cups water
1 cup broth - chicken or veggie
2 tsp soy sauce
2 tsp fish sauce
1 tsp sesame oil
2 garlic cloves, smashed
1-2" piece of ginger, cut in slices
12 - 16 (or more) shiitake mushrooms  (I love these, so I did about 20)
1 - 1.5# chicken tenderloin
1/4 - 1/2 cup sesame seeds
1 Tbsp olive oil
1 red bell pepper cut into thin strips
1 package Udon noodles
Optional - sliced green onions for garnish

Put the broth, water, soy sauce, fish sauce, sesame oil, garlic, and ginger in a pan.  Remove the caps from the mushrooms, thinly slice and set aside.  Cut the root end off the stems, then add them to the broth.  Bring to a boil for 3 minutes, then turn off heat and let steep while you prepare the rest of the meal.

Sprinkle the chicken with salt and pepper on both sides.  Press the sesame seeds into the chicken.  Add the olive oil to a non-stick skillet over medium high heat.  Cook the chicken, in two batches, until just done.  The seeds will become toasted and browned.  Set chicken aside and add the mushrooms and peppers (or whatever veggies you are using) to the pan.  Cook until barely softened.  Pour the broth through a strainer over the veggies and bring to a simmer.  Add the Udon noodles and heat through, 1- 2 minutes.

Arrange the chicken to the side of each bowl.  Divide the veggie/noodle mixture among the bowls and then ladle some broth around the chicken.  Garnish with green onions if desired.

Soy-licious Orange and Garlic Asparagus

A lot of flavor from fresh oranges, and depth of flavor from fish sauce.

1 large bunch pencil thin asparagus, ends snapped off and cut into 2" pieces
2 Tbsp soy sauce
1 Tbsp mirin
2 tsp fish sauce
1 tsp sesame oil
1 garlic clove, microplaned
1 large orange - both zest and sections

In a microwave safe bowl, place asparagus and a splash of water.  Cover with plastic wrap and microwave for 4 minutes.  Test for desired amount of crispness and continue microwaving at 1 minute intervals until desired doneness.  Barely pull the plastic wrap back and use it as a cover to drain the water from the bowl.  To the hot asparagus, add the soy sauce through the garlic clove.  Zest the orange over the bowl.  On a cutting board, cut off the ends of the orange and carefully use your knife to slice off the peel, leaving as much fruit as possible, but getting all the pith (white part) off.  Holding the peeled orange in your hand over the asparagus bowl, use a paring knife to cut out the sections of orange along the membranes.  This is called 'supreme'.  Congrats, you are a fancy chef now!  Once all of the sections are cut out, squeeze the juice out of what is left.  Use a spoon or your OJ covered hands to gently toss the asparagus salad.  Taste and season with salt and pepper.  Serve warm or at room temp.  Yum!

Mussels in Basil Cream

Make sure you have crusty garlic bread to sop up all the delicious sauce when you are done!

1 medium onion, finely chopped
2-3 garlic cloves, minced
2 Tbsp butter
1/2 c dry white wine, such as Pino Grigio
2# mussels, rinsed and de-bearded
1/2 c heavy cream
2 large handfuls purple basil (green can be used as well)
salt and pepper to taste

In a large saute pan that has a lid, saute the onions and garlic in the butter over medium heat until softened and fragrant - do not let brown.  Add the wine and let reduce by half.  Add the mussels and cover, cooking over high heat until opened, about 5 minutes.  Carefully remove the mussels from the cooking pan to a large serving bowl.  In a blender, pour the mussel liquid, the heavy cream and the basil.  Blend on high until thoroughly mixed.  Place back in pan and heat over high to reduce until desired thickness.  Season with salt and pepper.  Pour over the mussels in the bowl and serve with hot and crusty garlic bread.

Mozzarella Salad

This makes a great side for any grilled meat, or on top warm crusty grilled bread pieces.

1 pt cherry tomatoes
1/2# small mozzarella balls
10-12 large basil leaves
1 garlic clove
2 green onions, thinly sliced on the bias
Kosher salt and pepper
2 -3 Tbsp. olive oil

Over a large bowl, microplane the garlic and add the green onions.  Stack the basil leaves on top of each other and roll up cigar like.  Slice the basil into thin ribbons and add to the bowl.  Cut the cherry tomatoes in half and mozzarella if needed.  Add to the bowl.  Sprinkle with several pinches of salt and grind some pepper.  The salt will draw liquid out of the tomatoes as it sits, diluting the salty flavor, so use a little more salt than you think you need.  Add several swirls of olive oil and toss everything together.  Allow to sit for 30 min or so before serving so the the tomatoes release some of their juices.   Delicious on its own, and super tasty on warm bread - either grilled or done crostini style in the oven.

Brown Sugar Salmon with Coconut Rice

Done on the grill, this entree has very little clean up!

For the salmon:

1 to 1.5# salmon fillet, skin on

dijon mustrad - we used Grey Poupon

brown sugar - about 1/4 to 1/3 cup depending on size of fish

For the rice:

1 cup basmanti rice

2 cups coconut water - I bought a 17oz container from the international isle

pinch of salt

Rinse the salmon and pat dry. Place on a piece of foil that has been sprayed with Pam, skin side down.  Spread a thin layer of mustard on the top.  Use your fingers to sprinkle a generous amount of brown sugar on top, pressing it into the mustard.  Grill over medium heat with the lid down until the fish flakes easily.  Can also be baked in the oven.

Meanwhile, put the rice, coconut water and pinch of salt into a saucepan with a lid.  Bring to a boil, reduce heat and cover.  Simmer until rice has absorbed the liquid and is tender.  

Optional: stir in two thinly sliced green onions, 1/4 cup finely chopped dried apricots, or 1/4 cup chopped pistachios in any combination. 

Serve salmon (leave skin on foil) on top of the rice.  Grilled red peppers make a great side dish to this!

Overnight French Toast

A great way to use up a day or two old baguette! You can easily add different spices, mini chocolate chips or berries.

For the custard:
4 eggs
1 cup heavy cream
1 1/2 cups milk
1/2 cup sugar - white or brown
1 tsp cinnamon
1 tsp rum or vanilla extract

1 loaf day old baguette or ciabatta cut into 1/2" slices
2 Tbsp butter, cut into small pieces, plus additional for the pan

Whisk the custard ingredients together thoroughly.  Butter a glass pan that will fit all the bread slices.  Arrange the slices slightly overlapping on an angle.  Pour the custard over the slices, pressing the bread down so it can absorb the custard.  If the bread absorbs all the custard before you get it to the fridge, or your pan is so large that the bread isn't mostly covered by the custard, mix up another half batch of custard and pour over the top.  Arrange the small pieces of butter on the top, nestling between the slices.  Cover with plastic wrap and refrigerate over night.

In the morning, remove the plastic wrap, place the dish in the oven and turn on to 350.  Let the glass heat up with the oven so you don't go from the cold of the fridge to the hot oven and stress the pan.  Bake for 40-45 minutes, or until custard is set.  Remove and let sit for a few minutes before serving with hot syrup, berry sauce and fresh whipped cream.

Options:
-spread the slices of bread with a thin layer of Nutella or peanut butter
-sprinkle chocolate chips in between the bread slices
-cook chopped bananas in butter and brown sugar to make a caramel sauce and serve over the french toast
-sprinkle chopped pecans or almonds over the top
-sprinkle fresh or frozen blueberries or raspberries between the bread slices
-mix cream cheese with sugar and lemon zest; spread a thin layer on the bread slices
-zest an orange into the custard and whisk to combine

Haricot Verts with Tomatoes and Almonds

Quick and easy, haricot verts (french green beans) have a slightly nutty taste and cook more quickly than green beans.  Paired with tomatoes and almonds, these veggies go well with grilled meats.

1# haricot verts
1 Tbsp EVOO
1/2 pt cherry tomatoes
1/4c chopped almonds
1/4c water
salt and pepper, to taste

In a large skillet, put the olive oil, water and haricot verts.  Cover with a lid or foil and cook over high heat, allowing the beans to steam, for about 5 minutes, or until beans are crisp-tender.  If water cooks out before beans are done, add a little more.   Add the cherry tomatoes and cook until slightly wilted and beans are tender.  The water should be about cooked out at this point.  Add the almonds, cook another minute and season with salt and pepper.

Tandoori Chicken Thighs

Spiced chicken thighs are quick to cook on the grill

or baked in the oven. Serve with Steamed Haricot Verts with Tomatoes and Almonds.  

This marinade will easily cover 4-6 thighs; you can double the recipe for 8-12 thighs:

1/2 cup low-fat Greek yogurt

1 Tbsp fresh grated ginger

1/2 onion, grated

1 Tbsp cumin

1/2 tsp cayenne pepper

1 tsp turmeric

3-5 garlic cloves, minced or microplaned

4-6 boneless, skinless chicken thighs

In a large bowl, combine the first 7 ingredients.  Add the boneless, skinless chicken thighs and stir and turn to make sure that the chicken is well coated on both sides.  Let sit for 30 - 45 min on the counter, or refrigerate for 2 hours.  Heat the grill and spray with non-stick spray OR place foil on the grill OR heat an oven to 350.  Scrape off the excess marinade and sprinkle chicken with salt.  Grill on each side about 6 minutes, or bake for 10-12 minutes, until cooked through.  

Lime and Cilantro Coleslaw

A perfect side for any spicy Mexican dish because of the cooling effect of the lime, as well as a great side for seafood.  We had it with crab cakes tonight, and plan on eating it with black bean soup tomorrow for lunch.

For the dressing:

1/2 c mayonnaise

1/2 c sour cream

2-4 cloves garlic, micro-planed

lime zest from 2 limes

fresh lime juice from 3 - 4 limes

4 green onions, white and green parts, thinly sliced

1 serrano chile, finely minced

1/2 large bunch cilantro, chopped

salt and pepper

1 small head green cabbage, thinly sliced

In a very large bowl, mix all of the dressing ingredients.  The mixture should be thin enough that it will coat the cabbage, but not so thin that it doesn't stick to the cabbage.  Taste and season with salt and pepper.  Add the cabbage and use tongs to thoroughly mix.  It tastes great right away, but gets better if you let the flavors meld for an hour in the fridge.  

** if you like it spicy, use 2 serranos, or to lower the heat, use a jalapeno instead.

Scallops with Spicy Orange Sauce

These huge plump scallops were brought home by the hubby for Valentine's Day.  I love Asian food, so I did a spicy orange sauce over the top - yum!

2 jumbo scallops per person
1-2 swirls olive oil
1 tsp Sambal Oelek (garlic chili paste) per person
A squeeze of fresh orange juice per person
salt and pepper

Clean the muscle off the side of each scallop.  Get a non-stick skillet with a swirl or two of EVOO screaming hot.  Season the scallops with salt and pepper and place in the hot pan.  Cook 30 seconds to a minute or until there is a nice browned edge (the right scallops has a good example of this).  The scallop will go from translucent to a milky white.  Flip over and brown the other side.  I personally would rather have a slightly under-cooked scallop than over cooked - they can turn rubbery.   Remove scallops to a plate that is sitting on the stove top (this will keep them warmer).  Reduce the heat. Add the sambal oelek to the pan and squeeze the orange juice into the pan.  Stir to combine.  Place 2 scallops on each plate and top with a spoonful of sauce.  You can garnish with orange zest and a sprinkle of kosher salt.

This would also be great to do with shrimp!