Seared Scallops With Mandarins And Penja Pepper Recipes

SEARED SEA SCALLOPS IN MANDARIN SAUCE

Steps:

• Start on the rice, prepare as standard.
• Heat up olive oil in medium sauté pan at a medium flame.
• Sear scallops on both sides until lightly browned.
• Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes.
• Then add sweet vermouth and reduce to a low flame.
• Add mandarin juice, shallots, and wedge of lemon and let stand for 1 minute.
• Add cold butter and stir for 2 minutes.
• Add a touch of Salt, Pepper and Parsley to taste.
• Serve and Enjoy!

SEARED SCALLOPS WITH MANDARINS AND PENJA PEPPER

Steps:

• Pat scallops dry with paper towels and sprinkle both sides with salt and the Penja blend (or just ground Penja pepper).
• Heat oil over high heat in a large stainless or non-stick skillet until it just begins to smoke.
• Gently add the scallops in a single layer, ensuring they aren't touching each other.
• Sear until browned (1.5-2 minutes), then add the butter, flip the scallops using tongs or a spatula, tilt the pan slightly, and using a spoon baste the scallops with the butter/oil mixture until they are fully set (an additional 60-90 seconds). Do not overcook or they will be tough, err on the side of underdone. Remove cooked scallops to a warm plate. 
• Place the cut halves of the mandarins face-down in the pan and sear for 2-3 minutes or until lightly charred, remove to a plate and deglaze the pan with the juice of one of the halves.
• Serve scallops with 2 mandarin halves on each plate, some of the pan sauce, and salt to taste. 

SEARED SEA SCALLOPS IN SPICY MANDARIN ORANGE SAUCE

Steps:

• 1. For the sauce Bring the orange juice, ancho chile powder and zest and juice of 1 lime to a boil over high heat. Reduce heat to simmer and simmer for 1 hour until thicken and syrupy. Remove from heat and whisk in butter 1 slice at at time until melted. Set aside and keep warm.
• 2. In a large skillet add the oil and get it hot. Season the scallops with salt and pepper. Sear the scallops in batches until golden on outside. About 2 minutes each side.
• 3. Serve with sauce