Seared Scallops with Tangerine-Honey Glaze
Seared Scallops with Tangerine-Honey Glaze
Perfectly seared, sweet and savory, with flavors of citrus, honey and spice. This is one dish I’d pull out to impress. Tasty Trials
For the Tangerine-Honey Glaze
- 1/3 cup fresh tangerine juice (or orange juice)
- 1/2 cup dry white wine
- 1 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp garlic clove, minced
- 1/4 teaspoon minced jalapeno
- salt
For the Scallops
- 8 sea scallops
- 1 tbsp olive oil, plus extra to coat scallops
- 1 tbsp unsalted butter
- salt
- pepper
- Arugula
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In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring occasionally.
Meanwhile, prepare the scallops by removing the side muscle, if necessary. Rinse and pat dry. Coat very lightly with olive oil, then season with salt and pepper.
Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1 1/2 minutes per side, until a brown crust forms.
Serve scallops on a bed of arugula and spoon glaze over the top.
