Scallops with Chipotle-Orange Sauce Recipe

4.5 2 3
Scallops with Chipotle-Orange Sauce Recipe
Scallops with Chipotle-Orange Sauce Recipe photo by Taste of Home
Publisher Photo

Scallops with Chipotle-Orange Sauce Recipe

Read Reviews
4.5 2 3
Publisher Photo
Kindle cozy conversation with these tender scallops in a spicy sauce from Jan Justice in Catlettsburg, Kentucky. It’s a surefire recipe for warming up a twosome in no time!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3/4 pound sea scallops
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt, divided
  • 2 teaspoons butter
  • 1/4 cup orange juice
  • 1/4 teaspoon ground chipotle pepper
  • Hot cooked linguine, optional
  • 2 tablespoons thinly sliced green onion

Directions

Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque.
Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper.
Serve over linguine if desired. Garnish with green onion. Yield: 2 servings.
Originally published as Scallops with Chipotle-Orange Sauce in Cooking for 2 Winter 2007, p50

Nutritional Facts

1 serving (calculated without linguine): 200 calories, 5g fat (3g saturated fat), 66mg cholesterol, 608mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

  • 3/4 pound sea scallops
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt, divided
  • 2 teaspoons butter
  • 1/4 cup orange juice
  • 1/4 teaspoon ground chipotle pepper
  • Hot cooked linguine, optional
  • 2 tablespoons thinly sliced green onion
  1. Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque.
  2. Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper.
  3. Serve over linguine if desired. Garnish with green onion. Yield: 2 servings.
Originally published as Scallops with Chipotle-Orange Sauce in Cooking for 2 Winter 2007, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forScallops with Chipotle-Orange Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Swtbby User ID: 5624547 142472
Reviewed Jan. 5, 2011

"Scrumptious!"

MY REVIEW
sechristenson User ID: 2625417 142231
Reviewed Jun. 23, 2008

"I am allergic to scallops, so I made this recipe with chicken instead and thickened the sauce into a gravy with 1/2 tablespoon cornstarch in water. It was outstanding!"

Loading Image