recipe is from Chesapeake Bay Cooking which
specialises in shellfish and seafood recipes as
well as the famous Maryland Stuffed Ham recipes.
A splash of white wine, about 50 ml
1 tablespoon olive oil
1 tablespoon marmalade (orange, grapefruit or
quince is perfect)
oil in sauté pan, medium to high heat.
scallops, 15 seconds either side, remove from
pan and keep on warm plate.
wine and deglaze pan for 10 seconds then add
marmalade and swirl around until sauce begins
over scallops, garnish with a sprinkle of fresh
herbs like chives, coriander and tarragon.
Courtesy of Western Fisheries