Rating: 4 stars
9 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

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.

Recipe by Cooking Light December 2003

Gallery

Photography: Randy Mayor

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

218 calories; calories from fat 29%; fat 7.1g; saturated fat 3.7g; mono fat 1.7g; poly fat 0.7g; protein 28.9g; carbohydrates 8.1g; fiber 0.4g; cholesterol 72mg; iron 0.6mg; sodium 488mg; calcium 47mg.
Advertisement
Advertisement