Trout and Coquille St. Jacques

Trout and Coquille St. Jacques

Heat butter in a pan, with chopped onion and chopped Clementine orange (including ~1/2 the peel, julienned).
When onion is soft and translucent, turn up heat, add 2 Coquille St Jacques. Cook ~2-3 minutes, deglaze with Grand Marinier, then remove everything to a plate and keep warm.
Add more butter, 2 pave de trout, and a green vegetable (eg, green beans or broccoli), add black pepper, cover and cook ~7-10 minutes till done. Remove to plates. Add cream to drippings, stir for sauce, and pour over fish and veggies.
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Last night's dinner - delish!