Scallops are a summer favorite, although I’m a big fan of them year-round. They are light enough to enjoy in a summer dinner or lunch and you won’t get the full or heavy feeling that you may experience with other proteins.

This is an easy quick way to prepare scallops with a citrus finish and kick that you get from the jalapeños makes them pop. Enjoy this dish with a nice white or blush wine.

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
3 oranges
¼ cup of white wine
1 tablespoon of habanero 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.

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