Jalapeno Orange Glazed Scallops
Jalapeno Orange Glazed Scallops with Beurre Blanc, sound sinful, doesn’t it? Well, it sure was.
Jalapeno cooked with orange juice and wine and finished up with loads of wonderful butter to produce a velvety creamy sauce to send your taste buds to high heaven.
Tender scallops basted with a peach-pineapple pepper jelly and orange juice. A subtle hint of heat that gets caramelized into the scallop.
I am salivating as I writing this and I am ready to go back in the kitchen and re-make this recipe.
This recipe is adapted from a fabulous cookbook: “Seasonal Southwest Cooking” by Barbara Pool Fenzl. If you can get a copy, you will never put this cookbook down. Great explanations, great recipes, even better pictures. A must have.
The recipe may look lengthy, but do not be afraid , it will not take you longer than 20 minutes to prepare.
Have all the ingredients ready before tackling the scallops as they cook fast. Alongside we prepared a crisp spring green salad and it was excellent with it.
You may have some leftover orange glaze. Not to worry as it will keep in the refrigerator and your can use it over salmon fillets and/or with pork chops. I am telling it is addictive , be prepared.
Perfect dinner to impress your special someone on Valentine’s Day….