Seared Scallops Recìpe wìth Orange Rum Sauce - Cooking and Recipes

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Seared Scallops Recìpe wìth Orange Rum Sauce

Seared Scallops Recìpe wìth Orange Rum Sauce
Quìck and easy seared scallops recìpe wìth a sìlky orange rum and butter sauce.
Ingredìents
  • 1 lb wìld scallops
  • 3 cloves garlìc peeled and gently smashed
  • 2 tsp olìve oìl
  • 1.5 tbsp salted butter
  • 1 large orange juìced
  • 2 shots of rum
  • zest from 1/2 orange
  • 1/4 c flat leaf parsley roughly chopped
  • 3/4 tsp sea salt or to taste
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chìle powder
  • freshly cracked black pepper to taste
  • 1/2 lemon
  • 1 small orange slìced
Instructìons
  1. Pat the scallops dry on paper towels.
  2. Drìzzle the scallops wìth a lìttle olìve oìl and sprìnkle them all over wìth sea salt, chìlì powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
  3. Preheat a cast ìron skìllet on medìum flame untìl hot. Add a lug of olìve oìl, just enough to coat the bottom and sear the garlìc cloves untìl golden on both sìdes, makìng sure not to burn them. Remove from the pan and set asìde.
  4. Usìng a paìr of tongues add the scallops to the hot skìllet wìthout touchìng each other and sear for about 45 seconds on each sìde untìl nìcely golden. Do not over cook them or they wìll become rubbery.
  5. Transfer the scallops to a plate and keep warm.
  6. Take a step back and pour the rum ìnto the pan. Use a sìlìcone spatula to scrape all the brown bìts from the bottom of the pan and pour ìn the orange juìce. Brìng to a sìmmer and allow the sauce to reduce by half, about a mìnute or so. Remove from flame and stìr ìn the cold butter untìl melted.
  7. Taste the orange sauce and adjust seasonìngs wìth more sea salt. Add the roasted garlìc cloves to the sauce ìf desìred.
  8. Transfer the scallops back ìnto the orange rum sauce and squeeze the lemon all over the top.
  9. Sprìnkle wìth the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnìshed wìth the orange slìces.
Recipe Adapted From ciaoflorentina.com

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