Orange-Scented Scottish Shortbread With Dark Chocolate

Courtesy of O Magazine

12 Tbsp. (1 1/2 sticks) butter, at room temperature
6 Tbsp. granulated sugar
2 Tbsp. finely grated orange zest (from about 1 orange)
2 cups all-purpose flour
1/2 tsp. fine salt
1 cup dark chocolate chunks
1 Tbsp. raw, granulated, or turbinado sugar (optional)

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, combine butter, sugar, and zest by hand or with an electric mixer. Mix in flour and salt, then add chocolate chunks and mix until combined. Dough will be somewhat loose. Using your hands or a pastry ring, shape into an 8-inch circle about 3/4 of an inch thick; transfer to prepared baking sheet. Decoratively crimp edges, if you like. Using a fork, prick dough to mark 8 or 10 even wedges, pressing the tines through to the bottom.

3. Sprinkle with raw sugar, pressing down gently to ensure it sticks. Bake until golden brown around the edges, about 30 minutes.

Cool completely on the sheet.

Serves 8.
Total time: 45 minutes

Sea Scallops with Orange and Rosemary

Another great recipe from the December issue of O magazine.

3 tbsp. olive oil

2 tbsp. finely chopped shallots

16 dry-packed large sea scallops (about 1 3/4 lbs)

Flour, for dredging

Sea salt and freshly ground pepper

1/2 cup dry white wine, such as sauvignon blanc or Albarino

1 Tbsp. fresh lemon juice, plus more to taste

1/2 cup fresh orange juice (from about 1 large orange)

1 Tbsp julienned orange peel preferably organic

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh rosemary

Cooked wild rice, for serving

1. Heat 2 Tbsp. oil in a large skillet. Saute shallots over medium heat until soft. Remove with a slotted spoon; set aside.

2. Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

3. Increase heat under pan to high; sear half of scallops for 1 minute. turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

4. Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam).

Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

Makes 4-6 servings.