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Ingredients

• 1/2 c. butter, softened
• 3 Tbsp. sultana raisins
• 2 Tbsp. brown sugar
• 2 Tbsp. orange juice
• 1/2 tsp fresh thyme, minced
•     Peach-Orange Salsa
• 2 x orange
•     peach, peeled, and, thinly, sliced
• 1 x red bell pepper, diced
• 1 x jalapeno pepper, seeded, and, finely, diced
• 1 x shallot, finely, minced
• 1/4 c. orange blossom honey
• 2 Tbsp. Grand Marnier liqueur
• 2 Tbsp. extra virgin olive oil
• 2 tsp fresh cilantro, minced
•     salt
•     freshly grnd black pepper
•     Skewered Scallops
• 6 bot cinnamon, sticks, at least 5 inches long, soaked in water for at least one hour
• 24 x jumbo sea scallops
• 1/3 c. orange juice
• 1/3 c. extra virgin olive oil
• 2 Tbsp. Indonesian cinnamon, rub
• 1 Tbsp. rice vinegar
•     salt
•     Indonesian Cinnamon Rub
• 1/4 c. cinnamon
• 2 Tbsp. sugar
• 2 Tbsp. grnd cumin
• 2 Tbsp. grnd allspice
• 1 Tbsp. grnd cloves
• 1 Tbsp. grnd ginger
• 1 Tbsp. garlic pwdr
• 1 tsp salt

Description

In A Small Bowl Combine The Butter, Raisins, Brown Sugar, Orange Juice And Thyme. Mix Till Well Blended. Cover And Chill. Peach-Orange Salsa:Grate 1 Teaspoon Zest From One Of The…

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