There isn’t much that comes out of the ocean that equals flavorful and succulent sea scallops. For this culinary creation, it’s crucial you purchase the freshest seafood possible to ensure the sweet and delectable flavor this jewel of the sea is famous for. It’s also important you don’t overcook the scallops because they can easily become dry and tough. You’ll know they’re ready to serve when the translucent appearance turns opaque. I chose to plate this sweet treat with a combination of sweet and Idaho potatoes and a touch of fresh spinach, but you can substitute with rice or steamed vegetables. This eclectic dish not only looks good, but the fusion of fresh scallop, sweet glaze, spicy habanero peppers and candied orange zest results in an exciting presentation that’s perfect for the holidays.
- 12 Jumbo Sea Scallops
- 1/2 Cup Diced Shallots
- 1 3/4 Cup Chicken Broth
- 2/3 Cup White Wine
- 1/4 Cup Grand Marnier Liqueur
- 3/4 Cup Orange Juice
- 1 Orange, Zested
- 1 Habanero Pepper, Thinly Sliced
- 1 Cup Water
- 1 Cup Sugar
- Olive Oil
- Parsley Flakes
- Salt & Pepper
- Orange Glaze: Sauté shallots, half of the orange zest and two tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When ingredients begin to brown add orange juice, white wine, chicken broth and habanero pepper. Reduce and thicken. Taste occasionally, removing pepper slices once you’ve reached a desired level of heat. After removing the peppers stir in Grand Marnier. Continue to simmer.
- Scallops: Coat with olive oil and sprinkle with salt & pepper. Sear scallops over high heat while making sure not to overcook. Place scallops in pan with simmering glaze and coat thoroughly.
- Candied zest: Melt 1 cup of sugar in 1 cup of simmering water. Place remaining orange zest in pot and cook until translucent. Strain, cool, toss zest with sugar.
- Plate: Arrange scallops on plate with your choice of side dish and garnish with candied zest, additional orange glaze and parsley flakes.