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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 12 sea scallops 8 to 10 ounces
- salt
- pepper
- 2 teaspoons olive oil
- 1/4 cup water
- 2 tablespoons Smucker's Sweet Orange Marmalade
- 1 tablespoon lime juice
- 1/4 teaspoon lime zest finely grated
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 3 tablespoons butter cut up
- chives Snipped
Method
- PAT scallops dry with paper towels. Season generously with salt and pepper.
- HEAT oil in large nonstick skillet over medium-high heat.
- PLACE scallops in hot skillet. Cook 2 minutes or until golden brown on bottom. Turn and cook an additional 2 to 3 minutes or until golden on bottom and opaque in center. Remove scallops from skillet. Cover with foil to keep warm.
- ADD water to pan drippings. Bring to a boil and stir to loosen browned bits. Stir in marmalade, lime juice, lime zest, chili powder and cumin. Boil 1 to 2 minutes or until sauce thickens, stirring constantly. Add butter, stirring until melted. Serve sauce over scallops. Sprinkle with chives.
