4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon onions)
Photography: Randy Mayor
2 tablespoons butter, divided
1 1/2 pounds large sea scallops
1/2 teaspoon paprika
1/4 teaspoon salt, divided
1/2 cup fresh orange juice
1 tablespoon finely chopped canned chipotle chile in adobo sauce
1/4 cup chopped green onions
How to Make It
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.
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.
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.
Really enjoyed this dish. The orange brought a bright flavor and the chipotle added some nice heat, but wasn't overpowering (I believe the butter mellows it out a bit). Might dice green onions more thinly next time and toss them in with the sauce to better incorporate them. Served over angel hair pasta.
Made this recipe a couple weeks ago. Unfortunately, I could not find the canned chipotle chili in adobo sauce in my local grocery store. I substituted Montgomery Inn barbecue sauce, our favorite, to get the smoky flavor the the chipotle would have. My family loved this. Afterr 19 years of marriage, my husband said that this was probably the best meal I have ever made (and I'm not a bad cook). This definitely worth making and a keeper for the recipe box for sure!
So delicious and simple! We doubled the sauce recipe and grilled the scallops. I also sprinkled with smoked paprika for a deeper, richer flavor. Served with Poblano-Potato Gratin and Southwestern Salad with Avocado-Lime Dressing.
The sauce was over-powering. This would have gone in the trash, however it was late and we were hungry. I like spicy, however this was beyond my taste liking. My wife did not like it either. Made as recipe reads, except used bay scallops and adjusted the cooking time.
I'm not sure what all the fuss is about concerning the recipe. I made it exactly as stated, except for a few more chipotles, and it was edible. The scallops were nicely cooked. Unfortunately, the sauce was lacking. With all the great CL scallop recipes, i would not reach for this one again.