(For safety, have lid handy to extinguish flame quickly by covering the pan.) Let sauce reduce for 3 to 5 minutes more.
Transfer to serving dish and serve sauce with orange segments, for garnishing.
Season with salt and pepper.
Just before cooking, stir in the orange flower water.Gradually stir in the rest of the the milk and all of the cream.One 1/2-inch strip of orange zest 1/4 cup forever promo 1x15 julienned shallots 1/2 bay leaf 1 teaspoon whole black peppercorns 1 clove garlic, smashed 1 sprig fresh thyme 1/3 cup dry white wine 1/2 cup heavy cream 8 ounces (2 sticks) cold unsalted butter, cut into small.Remove pan from heat, add orange liqueur.Healthy splash of orange liqueur (optional) 3 oranges, segmented, for garnish, heat a saucepan or small skillet over medium heat.If desired, flambé the mixture, igniting with long match.Bring to a boil and let reduce until syrup, about 5 to 10 minutes.Recipe, ingredients 3/4 cup freshly squeezed orange juice.When butter melts and sugar dissolves, add orange juice.1/2 cup unsalted butter, room temperature 1/2 cup sugar, zest of 2 oranges 1 1/4 cup fresh squeezed orange juice.Arrange the scallops, sprouts and orange segments promotion week end thalasso bretagne on 4 plates.Information will not be posted to Facebook without your permission.To serve, scatter the orange segments over each crêpe and roll.Made with freshly squeezed orange juice and loads of orange zest, this buttery rich sauce is heavenly over pancakes, waffles or French toast.Salt and pepper, select all, add to my grocery list, add to my grocery list.In a large non-stick pan, brown the scallops in the butter over high heat, about 2 minutes per side.Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used.Food, recipes, ingredients, concours d'inspecteur principal des finances publiques for the crêpes, for the orange butter sauce.
Spoon over the orange sauce and garnish with a sprig of mint.