Shh! Want a new recipe to try? One that’s delicious, healthy and a little spicy? It’s Sea Scallops! Yea, I usually pass right by Sea Scallops in the store because they’re a little pricey but these organic scallops were on sale at Whole Foods and I just couldn’t resist. Since I don’t prepare them very often, I had to figure out a tasty, easy recipe that would win over my kids. So I went surfing the inter-web and when I couldn’t find anything that hit the spot I did my favorite thing…surfed my fridge and cabinets instead and came up with my own variation. Here’s my twist — spicy, tangerine Sea Scallops. These ocean delights are sautéed in garlic, tangerine juice, honey, olive oil and a little crushed red pepper. I served these babies on top of quinoa and edamame for the kids but my hubby and I skipped the quinoa! Yum-Yum!
Be open to new things…
Ali in the Valley
Seared Sea Scallops
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Author: Alison Ball
1/3 cup fresh tangerine juice or orange juice
1/2 cup dry white wine
1 tablespoon honey
2 large garlic clove minced
2 teaspoons minced jalapeno
1/4 teaspoon salt
8 sea scallops
pinch of red chili flakes
1 tablespoon olive oil plus extra to coat scallops
1 tablespoon unsalted butter
1 tangerine peeled & slices separated
In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring occasionally.
Meanwhile, prepare the scallops by removing the side muscle, if necessary. Rinse and pat dry. Coat very lightly with olive oil, then season with salt and pepper.
Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1 1/2 minutes per side, until a brown crust forms.
Garnish with tangerine slices and red crush peppers to taste.