Poached Scallops In Orange Tomato Cream Sauce
|Orange juice||1 Cup (16 tbs)|
|Orange rind||2 Teaspoon, grated|
|Tomato||1 Small, chopped|
|Chopped marjoram||1 Teaspoon|
|Non fat sour cream||2 Tablespoon|
|Cracked black pepper||To Taste|
In a large no-stick frying pan over medium heat, bring the orange juice to a boil.
Reduce the heat and add the scallops and orange rind.
Cover and simmer for 5 minutes, or until the scallops are opaque and tender.
Remove the scallops with a slotted spoon and transfer to a plate; tent with foil to keep warm.
Add the tomatoes and marjoram to the pan; simmer for 2 minutes, or until the liquid is reduced by half.
Stir in the sour cream; cook until the sauce is thick enough to coat the back of a spoon.
Season with pepper.
Put the scallops back in the frying pan to heat through.