This photo is from our first crack at this recipe. The second time Tyler and I made these, we coated the tops and bottoms of the scallops with some shredded, unsweetened coconut, and we also used the recommended jalapeno peppers instead of red and orange bell peppers.

The orange sauce is even prettier when jalepeno peppers are used.

  • 2 jalapeno peppers, diced small
  • 1 sweet orange, segmented*
  • 1/4 cup rice vinegar
  • Pinch of salt
  • 4 tbs. olive oil, divided
  • 1/2 tsp. sambal or red chili paste
  • 10 large sea scallops, rinsed, dried and foot removed
  • 1 egg, beaten
  • 1/3 cup shredded, unsweetened coconut

Finely dice the jalapeno, discarding the membrane and seeds. In a small bowl, combine the jalapeno, rice vinegar, a pinch of salt and the red chili paste. Set it aside while you prepare the orange.

To segment the orange (or extract the orange supremes), cut off the whole rind with a sharp paring knife, making sure to go all the way down to the flesh. Over a bowl, take the knife and slice into the orange to the side of the membranes, removing wedges of orange flesh. The idea is to only have the juicy part of the orange, not any of the rind or membranes. Squeeze the remainder of the membranes to extract the juice.

Add the orange segments, orange juice and 2 tbs. of the olive oil to the jalapeno mixture and mix to combine.

Heat a pan on medium high heat with the remaining olive oil. The pan has to be really hot, or the scallops won’t get that nice brown sear on them. Dip the two flat sides of each scallop into the egg wash, then into the coconut, then place onto the hot pan. Let them cook about a minute on each side.

Spoon a little of the orange sauce onto a shallow bowl or plate with a lip. Place the seared scallops on top and enjoy.

Adapted from Food Wishes.
*Watch the video on this website for good instruction on segmenting the orange.
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