Abandon yourself in the sinful delight of Jalapeno Orange Glazed Scallops with Beurre Blanc. A perfect harmony of flavors awaits with every bite.

Tender scallops basted with peach-pineapple pepper jelly and orange juice. A subtle hint of heat gets caramelized into the scallop.

I am drooling as I write this and am ready to return to the kitchen and re-make this recipe.

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jalapeno orange glazed scallops

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 however, 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 saying it is addictive; be prepared.

Perfect dinner to impress your special someone on Valentine’s Day….

Jalapeno Orange Glazed Scallops with Beurre Blanc

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jalapeno orange glazed scallops
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Indulge in the sinful delight of Jalapeno Orange Glazed Scallops with Beurre Blanc. A perfect harmony of flavors awaits with every bite.

Ingredients 

  • 2 tablespoons shallots, peeled and finely chopped
  • 1 teaspoon orange, zest
  • 1 teaspoon jalapeno, chopped
  • 3 tablespoons orange juice
  • ¼ cup white wine
  • 8 tablespoons unsalted butter
  • 2 tablespoons Peach Pineapple Pepper jam, or peach jam
  • ¼ cup fresh orange juice
  • 16 scallops, 4 ounces each
  • 1 tablespoon olive oil

Instructions

Prepare beurre blanc

  • Put the shallots, orange zest, jalapeno, orange juice and wine in a small saucepan over medium high heat. Cook until the liquid is reduced 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.

Pepper-Orange Glaze

  • In a small saucepan, combine the jelly and orange juice and cook over low heat, 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. When the oil is hot, add the scallops in a clockwise format. Brush the top with the pepper-orange glaze. When the bottom side is lightly browned, turn the scallops over and 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.

Nutrition

Calories: 304kcal | Carbohydrates: 11g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 118mg | Potassium: 125mg | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 15mg | Calcium: 7mg | Iron: 0.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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