Combine zest, water and sugar in a small casserole. Simmer for about 20 minutes to preserve the zest. Reserve off heat.
Heat about 30 ml (2 Tbsp.) olive oil in a large skillet over medium-high heat. Add scallops and cook 1 to 2 minutes per side. Transfer scallops to large hot serving platter and cover with aluminum foil. Set aside on stovetop.
Heat skillet over medium-high heat. Add white wine and reduce by half. Add lemon juice, and reduce for 2 minutes. Turn off heat. Add butter one cube at time, whipping after each addition. Add herbs, except basil, to sauce, along with half the candied zest. Do not let the sauce boil when reheating.
Arrange scallops on serving plates and pour sauce over top. Garnish with basil leaves and sprinkle on rest of zest. Serve with potato wedges baked with olive oil and Provencal herbs.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.