Tender U-10 Scallops served with an orange-lemon sauce, fresh orange supremes, sliced jalapeño pepper and minced red bell pepper, garnished with fresh mint.
Yield: 2 Servings
Ingredients
Scallops
2 Each | U-10 Scallops, Thinly Slice |
10 Each | Orange Supremes |
10 Each | Jalapeño Pepper, Sliced |
1 Tbsp. | Red Bell Pepper, Minced |
Garnish | Mint Leaves |
Orange-Lemon Sauce
¼ Cup | Orange Juice |
2 Tbsp. | Lime Juice |
1 Tbsp. | Lemon Juice |
1 Tbsp. | Olive Oil |
1 Each | Garlic Clove, Thinly Sliced |
1 tsp. | White Onion, Minced |
1 tsp. | Honey |
1 tsp. | Sea Salt |
Directions
- Preheat an oven to 350°F.
- Season the U-10 Scallops with salt and black pepper.
- In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
- Remove the U-10 Scallops and add in the vegetable oil for the white wine sauce.
- Sauté the shallot, garlic, salt and black pepper for 1-2 minutes until the shallots become translucent.
- Deglaze the pan with lemon juice and white wine. Simmer for 2 minutes and add in the heavy cream.
- Add the U-10 Scallops back in the sauce and finish in the oven for 3-4 minutes.
- Garnish with parsley.