Ingredients:

-Orange liqueur (Triple sec, Cointreau or Grand Marnier)

(Orange juice will work if you are opposed to alcohol)

 -Heavy or light cream (I prefer heavy)

 -Butter or olive oil

 -Fresh tarragon (substitute basil or cilantro, if you prefer)

 -12 scallops

 -4 artichoke hearts

 -1 lemon

 -Salt and fresh ground pepper

Directions:

In a hot sauté pan brown scallops with about an ounce of your orange liqueur or orange juice and a table spoon of butter or oil.

 Liquid should almost totally cook off just leaving the browned scallops.

 In a clean sauté pan add:

2 oz. of liqueur

4 oz. cream

Chopped table spoon of the herb of choice

Squeeze of lemon juice

Pinch of salt

Add your browned scallops

Add artichokes halved

Cook over medium heat until sauce is reduced and thickened

Serve topped with fresh ground pepper

Try this with shrimp or make the sauce for a baked fish of your choice

--Jan Perrin, The Fieldston

By Jan Perrin

Jan Perrin is the owner of The Fieldston Restaurant in Marshfield. His AppeTeasers column--- exclusive to SSW--- offers easy, affordable, and appetizing recipes that are sure to impress your guests.

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