Scallops in a Spicy Orange Cream Sauce

The other night, before the birthday celebrations took place, Another Birthday Celebration, Another Blue Cake we enjoyed a delicious dinner that was once again a combination of everyone bringing something to the table. Gabe had made some vegan mac and cheese for the girls, Priscilla made a delicious brushetta and I made some guacamole for starters and the main meal was the scallops in a spicy orange cream sauce. Everything, as usual, was a big hit. Once again, another successful get together in the books.

I served the scallops over white rice.

Priscilla’s Bruschetta

Scallops in a Spicy Orange Cream Sauce

2 lbs sea scallops, rinsed

2-3 TBSP flour

4 TBSP butter

olive oil

1 red bell pepper, cut into thin strips

2 shallots, sliced very thin

2-3 TBSP lemon juice

1 1/2 TBSP garlic

1/4 cup dry white wine or vermouth

2/3 cup orange juice

1 1/2 tsp spicy chocolate

1 cup heavy whipping cream

2 TBSP fresh basil, chiffonade into thin strips

2 TBSP fresh cilantro, chopped

Marinate the scallops in the spicy chocolate, lemon juice, flour and orange juice for about 30 minutes.

Heat the butter and olive oil in a large skillet and add the bell peppers, shallots and garlic. Cook for about 5 minutes, or until the peppers and onions are soft.

Add the scallops and the marinate, mix everything together thoroughly and continue to cook for about 5-7 minutes, or until the scallops are cooked.

Add the wine and orange juice and continue to cook until the liquid has evaporated by about 1/2. Then add the cream, the basil and cilantro and continue to cook at a low heat for about 7 minutes.

When everything is done, serve the scallops over white rice and enjoy.

Stay safe and stay well Everyone. ‘Til next time.