Cuban Citrus Glaze
enough for 4 servings
2 medium garlic cloves, minced
3/4 teaspoon ground cumin
1/4 cup orange juice
1/4 cup lime juice
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh oregano leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Shrimp or Scallops. Without discarding fat, set skillet over low heat. Add garlic and cumin, sauté until fragrant, about 15 seconds. Increase heat to high, add orange juice and lime juice. Boil until sauce liquid is reduced to 3 tablespoons, 3 to 4 minutes. Add any accumulated seafood juices and reduce sauce again to 3 tablespoons, cooking about 1 minute more. Remove pan from heat and swirl in butter until it melts and thickens sauce. Add oregano and season with salt and pepper to taste. Add shrimp or scallops to sauce, toss, and serve immediately.