PEPPERY ORANGE SCALLOPS
INGREDIENTS
2 cedar planks
8 U10/U12 dry-packed sea scallops
1/2 tsp kosher salt
1/2 tsp black pepper
1 TBLS fresh chopped parsley, for garnish
2 tsp orange zest, for garnish
FOR THE PEPPERY ORANGE SAUCE:
3 TBLS sweet orange marmalade
2 TBLS orange juice
1/2 tsp kosher salt
1 tsp crushed red pepper flakes
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Cheers to the New Year! As we venture into 2022, let’s take on a new
attitude towards eating healthy. Instead of adding another salad to
your diet plan, rethink health food on a whole new level with this
flavorful recipe for Peppery Orange Scallops.
Four scallops, using this preparation, contain less than one gram of fat,
around sixteen carbs and almost fifteen grams of protein.
Additionally, this recipe will also work great with salmon or shrimp.
As an alternative to grilling, the scallops can be prepared in a cast iron
pan on the stovetop.
Soak the cedar planks in water for at least one hour. Use a heavy object
to keep the planks submerged.
While the cedar planks are soaking, prep the remaining ingredients.
Gently rinse the scallops and remove the foot. Allow the scallops to dry
on paper towels.
Once the planks are ready, heat up the grill to medium-high. Lay the
planks on the grill. Add four scallops to each plank. Season with kosher
salt and black pepper.
Place lid and allow the scallops to cook for about five minutes. As the
scallops are cooking, mix all the ingredients for the peppery orange
sauce in a heavy bottom pot. Place the pot on the grill at low heat and
allow the sauce to cook down for a few minutes.
Once the scallops are finished, drizzle each with the peppery orange
sauce. Remove the planks from the grill and garnish with orange zest
and fresh chopped parsley. ENJOY!
