Yield: 2 Servings
Ingredients:
1 lb wild scallops
2 tsp garlic infused olive oil
1.5 tbsp salted butter
1 large orange juiced
4 oz of rum
zest from 1/2 orange
1/4 c flat leaf parsley roughly chopped
3/4 tsp sea salt or to taste
1/2 tsp red pepper flakes
1/2 tsp chile powder
freshly cracked black pepper to taste
1/2 lemon
1 small orange sliced
Directions:
- Pat the scallops dry on paper towels.
- Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
- Preheat a cast iron skillet on medium flame until hot.
- Add a lug of garlic infused olive oil, just enough to coat the bottom.
- Using a pair of tongs add the scallops to the hot skillet without touching each other and sear for about 2-3 minutes on each side until nicely golden. Do not overcook them or they will become rubbery.
- Transfer the scallops to a plate and keep warm.
- Take a step back and pour the rum into the pan.
- Use a silicone spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice.
- Bring to a simmer and allow the sauce to reduce by half, about a minute or so.
- Remove from heat and stir in the cold butter until melted.
- Taste the orange sauce and adjust seasonings with more sea salt.
- Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
- Sprinkle with the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnished with the orange slices.