Scallops are easy and quick to prepare and so this dish is perfect for a weeknight. This sauce makes them a little different than other recipes you may have used and serves well over a variety of different side dishes. I'm using rice here but you could as easily serve over orzo pasta or even polenta.
Ingredients
1 pound scallops
3 tablespoons salt
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
freshly cracked black pepper to taste
2 teaspoons sugar
2 teaspoons vegetable oil
1/4 cup rum (aged/dark preferred)
3 cloves garlic finely chopped
2 teaspoons olive oil
2 tablespoons salted butter
1 large orange
flat leaf parsley chopped
Instructions
One hour before dinner, thaw scallops if frozen in cold water. When thawed or if fresh, rinse and pat dry. Set the scallops on 2-3 layers of paper towels and sprinkle with 2 tablespoons of salt. Turn and salt the other side with one more tablespoon. Place a paper towel on top and let sit for nearly an hour. The salt will draw out excess moisture. When ready to prepare, use a clean paper towel to wipe off any excess salt and moisture that may be on the surface of the scallops. Set scallops on a plate.
Remove the zest from half of the orange and reserve. Cut in the orange in half and juice the entire orange saving the juice. Discard the remainder.
Drizzle the scallops with a olive oil and sprinkle them all over with chili powder, red pepper flakes and freshly cracked black pepper. Just before placing in the skillet, sprinkle with sugar.
Preheat a cast iron skillet on medium-high heat until very hot (about 10 minutes). Add just enough vegetable oil (not olive oil), to coat the bottom of the skillet. Add the scallops one at a time with tongs working quickly. Do not overcrowd the pan. The scallops should not touch one another. Sear the first side for about 45-60 seconds until browned. (Once you have the last scallop in the pan, the first should be ready to turn.) Turn and sear the other side for 30 seconds and remove. Do not overcook or they will become tough. Transfer the scallops to a plate and tent with foil to keep warm.
Remove the hot skillet to a neighboring cold burner and take a step back and pour the rum into the pan. It may ignite. If so, let it cook down until the flame is gone. Put back on hot burner over medium heat and add the minced garlic. Stir and scrape any bits from the bottom of the pan. Saute for 2-3 minutes. Pour in the orange juice and bring to a simmer. Allow to reduce by about half (3 minutes or so). Remove from heat and stir in the butter until melted and half of the chopped parsley.
Transfer the scallops into the orange rum sauce and coat. Serve over rice, polenta, or orzo pasta. Spoon remaining sauce over the scallops after they are plated and garnish with chopped parsley and the orange zest. .
Comments
Post a Comment