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Categories:Viewed: 26 - Published at: 5 months ago
Ingredients
- 1/2 cup finely diced shallots
- 1 large or 2 medium oranges, zested
- Olive oil
- 3/4 cup orange juice
- 1 3/4 cups chicken broth
- 2/3 cup dry white wine
- 2 habanero peppers, cut into quarters, stems and veins removed
- 1/4 cup orange liqueur (recommended: Grand Marnier)
- 9 large sea scallops rinsed and dried
- Salt and freshly ground black pepper
- Chopped chives and orange slices, for garnish
Method
- Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown.
- Add orange juice, broth, wine and habanero slices.
- Cook over high heat to reduce.
- Taste often and remove and discard habaneros when desired heat is achieved.
- When habaneros are removed, add the liqueur.
- Brush scallops with olive oil and season with salt and pepper.
- Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely.
- Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
- Smear a clean plate with orange glaze top with 3 scallops.
- Drizzle scallops with more glaze and garnish with chives and orange slice.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
