Scallops in a Blanket Recipe

After wrapping the scallops in bacon, you'll want to throw them into the fridge because the bacon, when cold, will keep its shape around the circular scallop. After peeling and boiling the potatoes, warm up the butter and cream in a small sauce pot. You don't want to add cold liquid to warm potatoes.

Before you blanch the asparagus you're going to want to peel the bottom two-thirds of the veggie. The fibrous skin can be tough to eat at times so peeling it off allows for easy eating. When blanching, get an ice water bath ready to stop the cooking prior to putting the veggies in the boiling water. Make sure that they are submerged in the water and mix them up from bottom to top for even cooking.  The asparagus is usually very close to being done when it is starting to bend when grabbed from the middle, put in ice bath when at that level doneness.

In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger, and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let it come to room temperature, then transfer to a glass jar, seal and store in a refrigerator for up to two weeks.

Makes 3 Cups