Spicy Orange-Glazed Scallops

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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!

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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.

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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.

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Try using 1-1/2 oz of frozen OJ concentrate in place of the 3/4 cup OJ. It'll eliminate alot of water that needs to be evaporated and give the same flavor.

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I agree with Joe, I think the flavor is great but liquid took 45 minutes to reduce enough to use and did not make a glaze. I will check other glaze recipes to determine a fix for this recipe. I too used a whole jalapeno it worked very well. Can food network fix this recipe

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Wonderful flavor and texture. This is a keeper.

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Overall the flavor was barking up the right tree, just too much liquid to reduce for such a flavorful fish.

I used jalapenos and the heat was nice and balanced with the sweetness of the orange juice and liquor. My biggest recommendation is cut all the liquid by half or two thirds. The scallops would drown in that much sauce and a little went a long way in adding a complementary flavor to the dish.

Over all it was simple to make with common ingredients, just took too long to reduce every thing.