Jalapeno Orange Scallops

Fish on fire, wait was that a teeny bopper book reference?

By Katherine

Greg needed a nice meal Saturday, just one of those days, so I splurged a bit at the grocery store and farmers market. We posted the menu on Facebook, so those of you who follow us there won’t be surprised by some of this week’s offerings. I planned the meal and did most of the prep work, then let him do a lot of the execution. (Translation, when he came home, my feet went up.)

The sauce is thin and would be perfect over a bed of arugula or spinach. Green jalapenos will do, but to get that nice fiery color, you’ll need to use red peppers.

Jalapeno Orange Scallops

For Sauce

• 1/2 red bell pepper
• 2 small red chiles (fresh not dried)
• 2 cloves garlic
• 1 small red jalapeno unseeded (or one large one with pith and seeds removed)
• zest from one lime
• juice from half an orange
• 1 tbsp olive oil
• salt/pepper to taste

For Scallops

• juice from one lime
• juice from half an orange
• 4-6 large sea scallops
• salt/pepper to taste

Let scallops marinate in a bowl in the refrigerator with the juices and salt and pepper for at least 30 minutes. In a blender or food processor, puree ingredients for sauce. Place a strainer over a large bowl and push mix through sieve. Discard chunky bits and set sauce aside after tasting and adjusting seasoning as needed. When scallops have marinated for a sufficient amount of time cook them over a hot grill or in a skillet over medium heat until browned on both sides, about 3-4 minutes depending on the size of the scallops. Remove from heat and divide between two plates. Drizzle the sauce around the scallops, dividing evenly between the plates.

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