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.
Scallops with Chipotle-Orange Sauce
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.
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- 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
- 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
- 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.
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