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Seared Scallops with Orange and Jalapeno Dressing – Hot But Not
F
or someone that doesnt eat a lot of spicy food, this video recipe for Seared Scallops with Orange and Jalapeno Dressing may seem pretty intimidating.
Along with the orange "supremes," a very healthy amount of diced jalapenos form the base of this great appetizer.
Jalapenos are not a super spicy variety of pepper, especially if they are prepped the way I demo here. We want the pleasant bitter-sweet heat of the fruit, but not that burning sensation that many associate with jalapeno.
Those sliced peppers you had on the nachos were unpleasantly hot because they retained the seeds and white membranes that contain all the capsicum (the substance that gives peppers their fire). By the way, this does make a great excuse for why you drank so much beer.
If you use the technique I show in the video, you will be amazed at how mild, and great tasting jalapenos can be. Once cut correctly, in a "Brunoise" as I joke about during the recipe, the peppers make a perfect partner to the sweet orange and crusty seared scallops.
This would make a very cool first course for those upcoming holiday parties, but make sure you watch the searing technique carefully. A very hot, very good quality pan is critical, as are dry, wild day boat scallops.
If the scallops are wet, and/or the pan is not hot enough, you will get the dreaded "boiled" scallop – a pale, shriveled knot of disappointment. Done properly however, this is one fantastic seafood recipe. Time and money allowing, maybe even practice before the big day. Enjoy!
Ingredients (for 4 scallops):
2 small jalapeno, brunoise cut
1 sweet orange, sectioned
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp sambal (Asian red chili condiment), optional
1 tbsp vegetable oil
4 day boat scallops
salt to taste
Seared Scallops with Orange and Jalapeno Dressing – Hot But Not
or someone that doesnt eat a lot of spicy food, this video recipe for Seared Scallops with Orange and Jalapeno Dressing may seem pretty intimidating.Along with the orange "supremes," a very healthy amount of diced jalapenos form the base of this great appetizer.
Jalapenos are not a super spicy variety of pepper, especially if they are prepped the way I demo here. We want the pleasant bitter-sweet heat of the fruit, but not that burning sensation that many associate with jalapeno.
Those sliced peppers you had on the nachos were unpleasantly hot because they retained the seeds and white membranes that contain all the capsicum (the substance that gives peppers their fire). By the way, this does make a great excuse for why you drank so much beer.
If you use the technique I show in the video, you will be amazed at how mild, and great tasting jalapenos can be. Once cut correctly, in a "Brunoise" as I joke about during the recipe, the peppers make a perfect partner to the sweet orange and crusty seared scallops.This would make a very cool first course for those upcoming holiday parties, but make sure you watch the searing technique carefully. A very hot, very good quality pan is critical, as are dry, wild day boat scallops.
If the scallops are wet, and/or the pan is not hot enough, you will get the dreaded "boiled" scallop – a pale, shriveled knot of disappointment. Done properly however, this is one fantastic seafood recipe. Time and money allowing, maybe even practice before the big day. Enjoy!
Ingredients (for 4 scallops):
2 small jalapeno, brunoise cut
1 sweet orange, sectioned
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp sambal (Asian red chili condiment), optional
1 tbsp vegetable oil
4 day boat scallops
salt to taste
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