We have not had scallops in a while and we haven't enjoyed the smoky flavor of chipotle in a very long time, so when I came across this recipe, I knew I had to make it. The scallops were pan seared after getting a sprinkling of paprika and salt and then they were topped with a sauce made by deglazing the skillet with freshly squeezed orange juice and chopped chipotle peppers in adobo sauce. The sauce was finished with butter to enrich it and the scallops and sauce were served over white rice sauteed with sliced yellow peppers. The smoky flavor and heat of the sauce were perfect over the mellow rice. I also served steamed broccoli as our vegetable.
Scallops with Chipotle-Orange Sauce (Serves 2)
Adapted from Cooking Light Dinner Tonight Cookbook
1 tablespoon butter, divided
3/4 lb. large sea scallops
1/4 teaspoon paprika
1/8 teaspoon salt, divided
1/4 cup fresh orange juice
1/2 tablespoon finely chopped canned chipotle chile in adobo sauce
2 tablespoons chopped green onions
Melt 1/2 tablespoon butter in a medium skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and half of the salt; add to pan, and cook 3 minutes on each side or until browned. Remove from pan; keep warm.
Add freshly squeezed orange juice and chile to pan, scraping pan to loosen browned bits. Bring liquid to a boil; cook until reduced by half (about 1 minute). Add remaining 1/2 tablespoon butter and remaining salt to pan; stir with a whisk. Serve sauce over scallops; garnish with green onions.
Yield: 4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon green onions).