Jalapeno Orange Glazed Scallops with Beurre Blanc, sound sinful, doesn’t it? Well, it sure was.
Jalapeno cooked with orange juice and wine and finished up with loads of wonderful butter to produce a velvety creamy sauce to send your taste buds to high heaven.
Tender scallops basted with a peach-pineapple pepper jelly and orange juice. A subtle hint of heat that gets caramelized into the scallop.
I am salivating as I writing this and I am ready to go back in the kitchen and re-make this recipe.
This recipe is adapted from a fabulous cookbook: “Seasonal Southwest Cooking” by Barbara Pool Fenzl. If you can get a copy, you will never put this cookbook down. Great explanations, great recipes, even better pictures. A must have.
The recipe may look lengthy, but do not be afraid , it will not take you longer than 20 minutes to prepare.
Have all the ingredients ready before tackling the scallops as they cook fast. Alongside we prepared a crisp spring green salad and it was excellent with it.
You may have some leftover orange glaze. Not to worry as it will keep in the refrigerator and your can use it over salmon fillets and/or with pork chops. I am telling it is addictive , be prepared.
Perfect dinner to impress your special someone on Valentine’s Day….
JALAPENO ORANGE GLAZED SCALLOPS WITH BEURRE BLANC
2 tablespoons finely chopped shallots
1 teaspoon orange zest
1 teaspoon finely chopped jalapeno chile
3 tablespoons fresh orange juice
1/4 cup dry white wine
8 tablespoons (1 stick) unsalted butter, cut into pieces and kept cold
salt and pepper to taste
2 tablespoons Peach – Pineapple Pepper Jelly ( or Jalapeno jelly)
1/4 cup fresh orange juice
Salt and pepper to taste
16 large sea scallops, patted dry
1 tablespoon olive oil
Prepare the beurre blanc:
Put the shallots, orange zest, jalapeno, orange juice and wine in a small saucepan over medium high heat. Reduced the liquid to about 2 tablespoons.
Whisk in the cold butter, one tablespoon at the time, adding the next piece as the previous one has melted. Make sure that the sauce does not separate and keep the heat to low. Season with salt and pepper and keep warm over very low heat.
In a small saucepan, combine the jelly and orange juice. Cook over low heat while stirring until smooth. Cool and set aside.
Salt and pepper both sides of the scallops. Heat a large skillet over medium high heat and add the olive oil. Add the scallops in a clockwise format to the skillet once the oil is hot.
Brush the top with pepper-orange glaze. When the bottom side is lightly browned, turn the scallops over. Brush the cooked side with the glaze. Continue cooking until cooked through, another 4 minutes.
Put 4 scallops on each plate. Spoon the Beurre blanc around the scallops and serve.
Below is the book and the skillet that i use.