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Seared Scallops with Spicy Honey-Citrus Glaze with Cilantro Rice paired with Sauvignon Blanc

Makes 4 servings

Glaze:
½ cup orange blossom honey
¼ cup fresh orange juice
4 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
1 ½ teaspoons hot chili sauce (such as sriracha)*

Scallops:
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
12 large sea scallops, side muscle removed
Chopped fresh chives

Rice:
1 Tbsp. olive oil
1 cup basmati rice
1 ½ cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
½ cup cilantro, chopped
1 tsp. salt

For glaze:
Stir all ingredients in small saucepan over medium heat until heated through. Set aside.

Do ahead: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

For scallops:
Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve over cilantro rice.

For Rice:
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat. Then add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes-20 min. When finished add lime zest, chopped cilantro & more lime juice if desired.

Modified from epicurious.com &  www.cooking-mexican-recipes.com