Recipe of Shrimp And Scallops With Orange Juice

Create your dinner buffet with casseroles and Southern side dishes that can be made a day or two ahead and heated just before serving. Rather than large casseroles, bake two smaller portions of the same dish to make it easy for guests to serve themselves with no waiting. Below is the recipe

•    1 tablespoon fresh tarragon, chopped
•    6 tablespoons butter
•    Pinch sugar
•    Vinegar
•    1 tablespoon champagne
•    2 cups fresh orange juice reduced to 1/2 cup (reduce by boiling over high heat)
•    1/2 cup white wine
•    1 cup sliced fennel bulb
•    1 cup sliced leeks
•    1/4 cup olive oil
•    Shrimp
•    8 extra-large Wild American
•    16 large scallops


Recipe of Shrimp And Scallops With Orange Juice Methods :

1.    Season scallops and shrimp with salt and pepper. Heat olive oil in a 12-inch skillet over high heat until hot but not smoking, then cook shrimp and scallops until just cooked through, about 2 minutes per side. Set aside and keep warm.

2.    Add leeks and fennel to the pan and saute for 2 minutes, careful not to burn. Add wine, orange juice reduction, vinegar and sugar, bring to a boil and reduce by half. Swirl in butter and fresh tarragon.

3.    Add sauce to shrimp and scallops and toss well to coat.