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Spicy-Orange Lacquered Scallops with Jícama Slaw
Scallops are grilled with a sweet and spicy glaze. The citrus flavor is carried through in the crunchy and tangy jicama slaw that accompanies the scallops...
Servings
4
4
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Seafood
- Vegetables
- Fruits
Scallops are grilled with a sweet and spicy glaze. The citrus flavor is carried through in the crunchy and tangy jicama slaw that accompanies the scallops.
Ingredients
6 oz. Florida orange juice concentrate
2 oz. molasses
1 oz. honey
1 1⁄2 tsp. red chili flakes
1 1⁄4 cup cilantro, chopped
1 cup jalapeño, seeded and finely diced
Zest of 1 lime
Juice from 1⁄2 lime
1 lb. fresh scallops
Fresh ground pepper
Salad oil
Jícama Slaw:
1 lb. jícama, julienne
1 large carrot, julienne
1 cup vinegar
1⁄2 cup sugar
1 bunch chives
1⁄4 bunch parsley, finely chopped
1 Florida orange, segmented
Steps
For spicy-orange sauce combine first eight ingredients.
Heat grill to medium-high. Dry scallops. Season with a little oil and pepper.
Grill scallops on each side, basting with sauce, until done. Serve over Jícama Slaw and drizzle remaining sauce around scallops.
Jícama Slaw:
Peel jícama and carrot, cut into julienne and chill.
Whisk vinegar and sugar together until sugar dissolves.
Cross cut 1⁄2 of the chives and toss in a large mixing bowl with jícama, carrots, and parsley.
Pour vinegar mixture over slaw ingredients slowly, use remaining chives, parsley, and orange segments, to garnish dish.
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