I'm back from an amazing week in France at the Taize community (plus one whirlwind day in Paris!). I'll post photos soon, but today I wanted to share a fantastic dish I made last week, just before I left. Tim and I cooked Dorie's scallops with caramel-orange sauce, which were absolutely delicious. I haven't ever cooked scallops before, but they were a breeze - just a couple of minutes on each side made for perfectly browned-on-the-outside and tender-on-the-inside scallops. The sauce was also a winner, though making caramel always stresses me out a bit (I've had more than one burned batch before). This one worked very well though, combining caramelized sugar, orange juice, white wine (we used a bit of sparkling wine from a bottle we had open), and butter. It was fantastic on both the scallops and the roasted asparagus we served on the side. I would definitely make this sauce again, and I think it would be great on other veggies or ships.