Seared Scallops
These spicy-sweet, pan-seared sea scallops are delicate, bright and fresh with a bit of caramelization as if kissed by the sun itself. Choose “dry” fresh scallops and not those stored in preservatives.
Ingredients
- 1 cup orange juice
- ⅓ cup Miller’s Banana Pepper Sauce, mild
- 12 sea scallops muscle removed
- 1 teaspoon kosher salt
- 1 cup fresh shredded carrots
- 2 fresh oranges segmented
- 2 green onions thinly sliced
Instructions
- In a medium saucepan, whisk orange juice and pepper sauce until blended. Bring mixture to a boil. Reduce heat and simmer for 20 minutes or until the mixture is reduced by about half, stirring occasionally.
- Pat scallops dry with paper towels. Sprinkle evenly with salt.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat.
- Add scallops to hot pan and sear for 1 ½ to 2 minutes per side or until just cooked through.
- Spread carrots over center of 4 serving plates. Arrange 3 scallops on top of carrots.
- Spoon some spicy citrus sauce over scallops and around plates.
- Garnish plates with orange segments and a sprinkle of green onions.
Notes
Salmon or shrimp may be substituted for scallops.
Nutrition
Serving: 1servingCalories: 110kcalCarbohydrates: 21gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 11mgSodium: 1311mgPotassium: 480mgFiber: 3gSugar: 13gVitamin A: 5736IUVitamin C: 90mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!
