Shh! Want a new recipe to try? One that’s delicious, healthy and a little spicy? It’s Sea Scallops! Yea, I usually pass right by Sea Scallops in the store because they’re a little pricey but these organic scallops were on sale at Whole Foods and I just couldn’t resist.
Since I don’t prepare them very often, I had to figure out a tasty, easy recipe that would win over my kids. So I went surfing the inter-web and when I couldn’t find anything that hit the spot I did my favorite thing…surfed my fridge and cabinets instead and came up with my own variation.
Here’s my twist — spicy, tangerine Sea Scallops. These ocean delights are sautéed in garlic, tangerine juice, honey, olive oil and a little crushed red pepper. I served these babies on top of quinoa and edamame for the kids but my hubby and I skipped the quinoa! Yum-Yum!
Be open to new things…
Ali in the Valley
Ingredients
- 1/3 cup fresh tangerine juice or orange juice
- 1/2 cup dry white wine
- 1 tablespoon honey
- 2 large garlic clove minced
- 2 teaspoons minced jalapeno
- 1/4 teaspoon salt
- 8 sea scallops
- salt
- pepper
- pinch of red chili flakes
- 1 tablespoon olive oil plus extra to coat scallops
- 1 tablespoon unsalted butter
- 1 tangerine peeled & slices separated
Instructions
- In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring occasionally.
- Meanwhile, prepare the scallops by removing the side muscle, if necessary. Rinse and pat dry. Coat very lightly with olive oil, then season with salt and pepper.
- Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1 1/2 minutes per side, until a brown crust forms.
- Garnish with tangerine slices and red crush peppers to taste.
