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Spice up scallops with chipotle sauce

(ran SPTP, ST editions)

Chipotle peppers are smoked jalapenos that often are canned in sauce, and you can use more or less than called for in this recipe, depending on your tolerance for heat.

Scallops seasoned with this distinctive form of chili make a tasty but gratifyingly low-fat centerpiece for a "Dinner Tonight" menu in Cooking Light magazine's December issue.

The scallops could be complemented by side dishes of yellow pepper rice and steamed broccoli.

Cook's tip: A preheated pan is essential for good browning, needed for the scallops in this recipe, so heat your pan while you prep the ingredients.

Scallops With Chipotle-Orange Sauce

2 tablespoons butter

Cooking spray

1{ pounds large sea scallops

{ teaspoon paprika

\ teaspoon salt

{ cup fresh orange juice

1 tablespoon finely chopped canned chipotle chili in adobo sauce

\ cup chopped green onions

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat.

Sprinkle scallops with paprika and [ teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Add orange juice and chili to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to \ cup (about 1 minute). Add 1 tablespoon butter and [ teaspoon salt, stirring with a whisk until smooth.

Serve the sauce with scallops, and garnish with the onions.

Makes 4 servings (each about 4{ ounces scallops, about 1 tablespoon sauce and 1 tablespoon onions).

Nutrition information per serving: 218 calories, 7.1g total fat (3.7g saturated), 28.9g protein, 8.1g carbohydrates, 0.4g fiber, 72mg cholesterol, 488mg sodium.

Yellow Pepper Rice

3{-ounce bag "boil-in-bag" white rice

1 tablespoon olive oil

Cooking spray

2 cups thinly sliced yellow bell peppers

{ teaspoon salt

Prepare rice according to package directions.

Heat oil in a large nonstick skillet coated with cooking spray, over medium heat.

Add yellow bell pepper; cook 10 minutes or until golden brown, stirring frequently. Add cooked rice and salt; cook 2 minutes, stirring constantly.

Makes 4 servings.

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