Sweet & Spicy Citrus Scallops

It has been a whirlwind these last few weeks, but I think things are beginning to settle down, even though just a bit.  I have actually been back in the kitchen again.  I know some of you are probably saying “It’s about time”.  Have no fear.  I could never be out of the kitchen for too long.  I would miss it way to much.  🙂

I love scallops.  They are some of my favorite seafood, especially the sea scallops.  Since we are actually getting some summer weather for a change, I thought doing something light and easy would be perfect.  We had a light meal of the sweet & spicy citrus scallops and vegetables over orzo with warm bread.  I served a nice, light chenin blanc that went very well with the spiciness of the dish.  We enjoyed all this out on our beloved deck, which just made it a perfect evening and meal.

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This easy-peasy recipe only takes a few everyday ingredients.  It does not take long to make and is a perfect light meal.  This is all you need for the sauce.  If you want it a little thicker, you can add some cornstarch to the finished sauce too.

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These are the vegetables I added.  We always have a wide variety of vegetables on hand, but I thought these would go best with the citrus sauce.  You can change them around and add whatever kind of vegetables you like though.

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Sweet & Spicy Citrus Scallops with Vegetables

1 1/2 lbs sea scallops, drained

1/2 cup orange juice

1/2 cup lemon juice

1/2 cup lime juice

1 TBSP garlic

1-2 TBSP honey

1 tsp red pepper flakes or to taste

1 1/2 cups asparagus, cut into pieces about 1″ in size

1/4 red onion, diced fine or sliced very thin

1 jalapeno, diced fine

1 cup sliced or quartered mushrooms

1/2 red bell pepper, either sliced or diced fine

olive oil and butter for cooking

salt & pepper to taste

1 TBSP cornstarch, optional

toasted coconut, optional

 

Saute the vegetables in olive oil for about 5-7 minutes, or until the asparagus is done, but still has a slight snap to it.  Add salt and pepper as you like.  Remove the vegetables and set aside.

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Once the vegetables have been removed, keep the oil in the skillet and add about 1-2 TBSP of butter to the skillet.  Add the scallops.  Let them cook for about 3 minutes per side or until they are lightly browned all around.  Flip them over to brown on the other side as well.

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Add the vegetables back into the skillet along with the scallops, then add the juice mixture and the cornstarch, if using, and mix everything together thoroughly.  Bring the sauce to a boil, then reduce to a simmer and continue to cook for about 5 minutes.  Serve over either rice or pasta.  I served it over orzo, which is pasta that looks like rice.

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Right before serving, I added some toasted coconut on top, to really make the flavors pop.  This dish is very tasty and delicious. Because of all the citrus juices and the toasted coconut on top, it had a very tropical and Caribbean flair to it.  Enjoy!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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