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Scallops with Chipotle-Orange Sauce Recipe

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This recipe for Scallops with Chipotle-Orange Sauce is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter, divided
1T olive oil
1-1/2 pounds large sea scallops
1/2 tsp paprika
1/4 tsp salt, divided
1/2 cup fresh orange juice
1 T finely chopped canned chipotle chile in adobo sauce
1/4 cup chopped green onions
Directions:
Directions:
Melt 1 tbsp butter with olive oil in a large skillet over medium-high heat. Dry scallops, sprinkle with paprika and 1/8 tsp salt. When oil is hot, add scallops; 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. Bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Add 1 tbsp butter and 1/8 tsp salt, stirring with whisk until smooth. Add scallops to pan;reheat and garnish with green onions.
3. Serve with Yellow Pepper Rice: Prepare 1 (3-1/2 ounce) bag boil-in-bag white rice according to directions. Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Add 2 cups thinly sliced yellow bell pepper, cook 10 minutes or until golden brown, stirring frequently. Add cooked rice and 1/4 tsp salt, cook 2 minutes, stirring constantly.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
"Cooking Light". A preheated pan is essential for good browning of scallops. Chipotle peppers are smoked jalapenos canned in adobo sauce--adust to your heat tolerance.

 

 

 

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