Jalapeño Orange Glazed Scallops with Beurre Blanc

Giangis Kitchen was kind enough to share herbe.co her Jalapeño Orange Glazed scallop recipe because she knows how much I love scallops.

Filet Americain is steak tartare a meat dish made from raw ground meat.  Will I eat Today, Filet Americain, no I will not.


Jalapeno Scallops

Beurre Blanc:
2 tablespoons finely chopped shallots
1 teaspoon orange zest
1 teaspoon finely chopped jalapeno chile
3 tablespoons fresh orange juice
¼ cup dry white wine
8 tablespoons (1stick) unsalted butter, cut into pieces and kept cold
Salt and pepper to taste
Pepper-Orange Glaze
2 tablespoons Peach -Pineapple Pepper Jelly (or Jalapeno jelly)
¼ cup fresh orange juice
Salt and pepper to taste
16 sea scallops, patted dry
1 tablespoon olive oil

Prepare beurre blanc:

Put the shallots, orange zest, jalapeno, orange juice and wine in a small saucepan over medium high heat. Cook until the liquid is reduced to about 2 tablespoons.

Whisk in the cold butter, one tablespoon at the time, adding the next piece as the previous one has melted. Make sure that the sauce does not separate and keep the heat to low. Season with salt and pepper and keep warm over very low heat.

Pepper-Orange Glaze:

In a small saucepan, combine the jelly and orange juice and cook over low heat, stirring until smooth. Cool and set aside.

Salt and pepper both sides of the scallops. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot, add the scallops in a clockwise format. Brush the top with the pepper-orange glaze. When the bottom side is lightly browned, turn the scallops over and brush the cooked side with the glaze. Continue cooking until cooked through, another 4 minutes. (via Giangis Kitchen)

Put 4 scallops on each plate. Spoon the Beurre Blanc around the scallops and serve.  Enjoy!