Recipe courtesy of Jim Fox
Spicy Orange-Glazed Scallops
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 400
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 20
- Cholesterol
- 33
- Sodium
- 1289
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.