Scallops with triple sec sauce in orange and fresh mango sauce. (Photo: Christy Rost)
Open the windows and save the sweaters. Spring is here!
After a cold winter with heavy rain, spring is finally here and I'm ready to celebrate. Everywhere I look, I see pale green leaves and colorful flowers in all colors, a sign that it is time to refresh my interiors, just as Mother Nature offers a fresh canvas on the outside.
When I was little, my mother said every spring, "Girl, it's time to wash the spring clothes." What followed was a day devoted to vacuuming, dusting, padding outside, washing windows, and scrubbing everything, including porch furniture.
Although I can not say that I was a very enthusiastic worker at the time, the annual spring ritual stayed with me. All these years later, I still reserve a day (or rather a week) to clean the house from top to bottom, changing heavy pillows and bedspreads for lighter colors and fabrics, packing accessories and the colors of spring and summer and the landscaping of the exterior spaces. Mom would be very proud.
Spring is also a source of inspiration for the daily menus.
The markets are full of harvested green vegetables, tender asparagus, juicy and sweet strawberries, lamb chops and delicious roasts.
Seafood is also an excellent option because we prefer that light meals coincide with more time outdoors, which produces a very good point.
Enjoy the bright blue sky of spring, the breeze and the gardens that wake up to dine al fresco on the patio or on the lawn. Food always gives me the impression of taking a little vacation, and who does not need it from time to time?
Whether you are planning a romantic dinner for two or a family dinner, enjoy the outdoors for a refreshing change from any meal of the week. Keep things simple by setting up the table with spring-colored doormats and small garden pots.
My Recipe for Sea Scallop with Triple Sec Orange Sauce is perfect for a spring meal outdoors. It's a simple dish with a minimal preparation that cooks in minutes, but it looks and tastes like the price of the restaurant.
I like to serve with fresh mango sauce and roasted asparagus. The complete meal is ready in 45 minutes, ideal for a hectic dinner from Monday to Friday or a stress-free meeting with friends.
For more recipes and entertaining tips from cookbook author and public television chef Christy Rost, visit christyrost.com .
Scallops, Triple Sec with orange sauce and fresh mango sauce
Salsa
(Photo: Christy Rost)
ingredients
• 1 ripe mango, rinsed and cut into 1/2 inch cubes
• 2 tablespoons red onion, peeled and finely chopped
• 2 tablespoons of green pepper, rinsed, gutted and cut into 1/4-inch pieces
• 1 tablespoon of freshly squeezed lemon juice
• 1 tablespoon of fresh cilantro, rinsed and chopped
instructions
Mix mango, onion, pepper, lime juice and cilantro in a medium bowl. Mix well, cover and refrigerate until ready.
scallops
ingredients
• huge 1/2 pound scallops, about 10, rinsed and dried on paper towels
• 1 tablespoon of olive oil
• 1/4 cup TripleSec
• 1 tablespoon of freshly squeezed orange juice
• Sea salt and freshly ground black pepper
• 1/2 tablespoon unsalted butter
instructions
Preheat a medium sized pan over medium heat, add the oil and stir to cover the bottom of the pan. Add the scallops and cook for 4 to 5 minutes stirring until the bottoms are browned. Turn and simmer for another 3 to 4 minutes until golden brown and firm to the touch.
Transfer the scallops to a plate and cover the heat.
Deglaze the pan with the Triple Sec and orange juice, stir the pan to preserve the taste of the brown pieces on the bottom of the pan and cook until the liquid is reduced by half. Season the sauce with salt and pepper, remove the pan from the heat, add the butter and stir gently until the butter has melted.
To serve, divide the scallops between two plates and garnish the plate with mango sauce. Put the sauce over the scallops and serve.
Yield: 2 servings
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