Monday, May 23, 2011

Six ingredients or less.

Scallops with Orange-Chipotle Sauce...

This is one of my favorites because it's fast, super light, and the scallops are very filling. Served with green vegetables or a salad and you've got yourself a simple and healthy meal in minutes. The original recipe if from Cooking Light.


1 1/2 lb Fresh Scallops
1/2 tsp paprika (smoked paprika if you got it)
1/2 cup orange juice
1 chipotle chile with 1 TBL sauce
2 Tbl Butter, divided


Wash scallops to rinse off grit. Pat dry with paper towels. Get the scallops as dry as you can.

Season with paprika and salt.

Get pan hot. Really hot. The best pan is a cast iron one, but if you don't feel like scrubbing, use a non-stick pan.

Toss half of butter on pan. Sear scallops on both sides (minute or two per side). Whatever you do, do NOT poke the scallops about or peice them with a fork, or any other nonsense. Just leave them ALONE.

Remove scallops and keep warm. They should have a nice char just along the perimeter

Add rest of butter, orange juice, chile and sauce. Whisk until blended.

Pour over scallops.

Reserved chiles and adobo sauce can be frozen. Just don't be like me and forget you already have a bag or two of them in your freezer before you go and buy another can.

I hate cooking multiple meals for the family. I like to cook once to feed everyone. But this recipe can be a bit spicy for young palettes. So, for my kids, I just sear the scallops and serve them with plain butter. I reserve the spicy sauce for the grown ups. Surprisingly, the kids will actually eat it, alongside some buttered rolls or cous cous and green beans.
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