Scallops with Chipotle-Orange Sauce

This was the main dish for the ladies. I was surprised at how hot the peppers were! I would probably add more orange juice next time!

Scallops with Chipotle-Orange Sauce


  • 2  tablespoons  butter, divided
  • Cooking spray
  • 1 1/2  pounds  large sea scallops
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  salt, divided
  • 1/2  cup  fresh orange juice
  • 1  tablespoon  finely chopped canned chipotle chile in adobo sauce
  • 1/4  cup  chopped green onions


Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm.

Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1/4 cup (about 1 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Serve the sauce with scallops, and garnish with the onions.

Nutritional Information

Calories:218 (29% from fat)
Fat:7.1g (sat 3.7g,mono 1.7g,poly 0.7g)