Scallops with Chipotle-Orange Sauce

Scallops with Chipotle-Orange Sauce Recipe
Photography: Randy Mayor
<p>Fresh orange juice and canned chipotle chili in adobo sauce are simmered to form the base of a spunky sweet seafood sauce that's laced with butter. Scallops never tasted so good. Serve over rice or toss with fresh fettuccine or Asian noodles.</p>

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 29 %
Fat 7.1 g
Satfat 3.7 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 28.9 g
Carbohydrate 8.1 g
Fiber 0.4 g
Cholesterol 72 mg
Iron 0.6 mg
Sodium 488 mg
Calcium 47 mg

Ingredients

2 tablespoons butter, divided
Cooking spray
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

Preparation

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.

Note:

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.

December 2003
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