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 peach-pineapple pepper jelly and orange juice. A subtle hint of heat 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 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 telling it is addictive, be prepared.
Perfect dinner to impress your special someone on Valentine’s Day….
Jalapeno Orange Glazed Scallops with Beurre Blanc
- 30 mins total
- 10 mins prep
- 20 mins cook
- serves 4
2 tablespoons shallots peeled and finely chopped
1 teaspoon zest of orange
1 teaspoon finley chopped jalapeno
3 tablespoons orange juice
1/4 cup dry white wine
8 tablespoons unsalted butter
2 tablespoons Peach Pineapple Pepper jam
1/4 cup fresh orange juice
16 sea scallops
1 tablespoon olive oil
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.
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.
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