Ingredients
- 1/2 cup finely diced shallots
- 1 large or 2 medium oranges, zested
- Olive oil
- 3/4 cup orange juice
- 1 3/4 cups chicken broth
- 2/3 cup dry white wine
- 2 habanero peppers, cut into quarters, stems and veins removed
- 1/4 cup orange liqueur (recommended: Grand Marnier)
- 9 large sea scallops rinsed and dried
- Salt and freshly ground black pepper
- Chopped chives and orange slices, for garnish
Directions
Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By james.fox_10804222
Wilmette, IL
on July 10, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am the Chef/URS contestant who developed this recipe and feel like th judges were correct that this recipe was great, but could indeed have been better. During the Ultimate Recipe Showdown there were several comments about this recipe that never made it on to the show. Specifically, one of the judges correctly pointed out that the recipe lacked contrasting textures to really "put it over the top." Therefore, I'd suggest that rather than garnishing this dish with an orange slice, in the future I'd place the scallops on a bed of shaved fennel. I've since added this dimension and agree that it is indeed much better this way.
My experience on URS was a fantastic adventure that I will always cherish, but people should know that these judges are pretty much spot on in the assessment and suggestions. Try this twist to my original recipe and I think you'll agree that it is indeed just alittle better!
By mcpropbc_11713172
Powell River, BC
on March 04, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this twice now,the first time i had a hard time reducing to a glaze but this time i reduced the amount of broth and increased the orange juice,thickened up nice this time.
By anthonejohn_7548472
littleton, CO
on February 24, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe. It did take a while to reduce the glaze. The peppers gave the glaze a good flavor but I only had them in for two minutes. Total time to reduce, about 45 minuted, but well worth the wait.
Read all 7 reviews