Big Joe’s Orange Jalapeno Scallops [Recipe]
I really enjoy scallops. They have a nice soft flavor and they take minutes to prepare. Here’s an easy recipe that I put together in about 6 minutes. It works well and the flavors are great. Make sure that your scallops are fresh. They should have a very faint fish smell. If they have a strong smell or any trace of ammonia smell, stay away from them.
15 fresh sea scallops, cleaned with the small muscle flap removed
3 tablespoons of olive oil
3 tablespoons of orange marmalade – (those of you watching your sugar make it sugar free)
¼ cup of white wine
1 tablespoon of habanera infused honey (If you don’t have any already infused 1 tablespoon of honey with two or three slices of jalapenos’ will do)
2 bags of spinach
¼ stick of butter
salt and pepper to taste
How to put it together:
Wash and clean spinach. In a large sauté pan on medium high heat add 1 tablespoon of olive oil and 2 pats of butter. Add spinach and start to sauté.Wash and pat dry scallops with paper towel. Make sure that scallops are dry.
Add 2 tablespoon of olive oil to non-stick pan on high heat. Once pan is hot, add scallops cook on one side until brown (about 3 minutes) flip over scallops and cook on other side about 2 minutes, remove scallops and set aside.
Deglaze pan, add wine, marmalade and honey, whisk or use wooden spoon so that honey and marmalade blend well. Add the juice of 2 oranges, reduce, add remaining butter, mix, and then add scallops for about 1 – 2 minutes.
Remove and place on bed of sautéed spinach. Drizzle orange mixture over scallops and garnish with the slices from the third orange. Serves 4
This recipe comes from Big Joe Henry’s Big Jersey Cookbook