Scallops with Chipotle-Orange Sauce

Photography: Randy Mayor

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.

Yield: 4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 29%
  • Fat: 7.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.9g
  • Carbohydrate: 8.1g
  • Fiber: 0.4g
  • Cholesterol: 72mg
  • Iron: 0.6mg
  • Sodium: 488mg
  • Calcium: 47mg

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

  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.
  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.
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.

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