Yield
4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon onions)
Photography: Randy Mayor

How to Make It

Step 1

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Step 2

Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Serve the sauce with scallops, and garnish with the onions.

Chef's Notes

Chipotle peppers are smoked jalapenos that are often canned in sauce; use more or less than we call for here, depending on your tolerance for heat.  A preheated pan is essential for good browning, so heat your pan while you prep the ingredients.

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