Happy TUESDAY, friends! And for anybody who had yesterday off, happy four day week! HOORAH!
How was your weekend? What did you do to celebrate the Fourth (if you celebrated)?
My weekend was fantastic. Lots of perfect summer weather, workouts, cleaning, and good food 🙂 By mid-day yesterday, Preston and I had done everything on a normal weekend-at-home list and I didn’t even remotely know what to do with myself. It’s been so long since I had a few hours with no obligations or plans! We wound up just sitting on the couch watching The Killing and took the pupster to the park to throw a ball for him. In retrospect, the absolute perfect and relaxing use of a holiday afternoon off before we took off on our bikes to check out some fireworks!
Anyhow… let’s talk about these awesome spicy orange seared scallops! Except in sushi form, I haven’t had scallops since before I went vegan (so like…. four and half years at least!) But something about photos of scallop recipes just make me DROOL, so I had to try to make them even though I haven’t made them in so long.
They. turned. out. AWESOME.
And this SAUCE! It’s like a grown-up version of one of my all-time faves, my sweet and spicy glazed tempeh sauce. This sauce is a little classier, a little fresher, but still has that sticky-sweet-and-spicy SUPER flavorful bite. I just LOVE it.
If you’re not a fan of seafood, I’m certain this glaze would work on pretty much anything. I’m thinking it would even be awesome on veggies, so I’m going to give that a try and will let you know how it goes 😉
So here’s the recipe for spectacular spicy orange seared scallops!
- 8 scallops
- juice from 2 oranges
- 2 T brown sugar
- 1/2 serrano chile, finely minced
- 2 cloves garlic, finely minced
- juice from 1 lime
- scallions for garnish*
- *Normally I would say garnish is optional, but I would not consider this one optional, it's way too good.
- Heat a grill pan to high heat (or if yours has a "sear" setting, that will work perfectly! Pat scallops dry and sprinkle both sides with salt. Spray grill with nonstick cooking spray, and place scallops on pan. Cook 2 minutes per side.
- Meanwhile, combine the orange juice, sugar, chile, garlic, and lime juice in a large nonstick skillet and heat over medium-high heat until reduced, about 5-8 minutes.
- When the scallops are seared, add them to the glaze and turn to coat in the sauce. Turn off the sauce and plate your scallops! Garnish with scallions.