This week on Food For Thought, meet Ricardo Larrivee, the man behind Canada’s first truly national magazine devoted to food. To listen to an MP3 of my documentary about him, click here .
Ricardo is a busy guy. He has a French-language cooking show, a French-language food magazine, a new English language cooking show on the Food Network called Ricardo and Friends, and now he has launched a new national food magazine, Ricardo. I hope you will all try out a copy and help him realize the dream of a top class food magazine that covers the Canadian food scene, coast to coast.
While he was visiting, together we cooked an excellent scallop dish from the magazine. I used not only scallops, but some halibut cheeks as well, which are increasingly available on the West Coast.
Scallops with Orange Butter by Ricardo
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4 servings
250 ml (1 cup) orange juice
10 ml (2 teaspoons) whole-grain mustard
30 ml (2 tablespoons) balsamic vinegar
16 large scallops, patted dry
45 ml (3 tablespoons) butter
500 ml (2 cups) pea sprouts
2 navel oranges, peeled and cut into supremes (segments without membranes)
Salt and pepper
Preheat the oven to 100°C (200°F).
In a saucepan, bring the orange juice to a boil. Reduce until 125 ml (1/2 cup) of liquid remains, about 5 minutes. Add the mustard and vinegar. Set aside.
In a large non-stick pan, brown the scallops in the butter over high heat, about 2 minutes per side. Season with salt and pepper. Transfer the scallops to a plate and keep warm in the oven.
Over low heat, deglaze the hot pan with the reserved juice mixture.
Arrange the scallops, sprouts and orange segments on 4 plates. Drizzle with the sauce.