View Full Version : Rev: Scallops w/chipotle sauce,rice pilaf w/shallots and parmesan
12-04-2003, 11:47 AM
Made this last night and they were both quick and yummy. I did use shrimp instead of scallops. andit only took 10 minutes to make. I also added a few red pepper flakes togive it a kick
12-04-2003, 11:54 AM
This sounds yummy. Is it from the December issue, which I still haven't received?? I think I'm going to break down and buy it at the grocery store---I'm tired of waiting!
12-04-2003, 12:12 PM
sorry,thought I typed it, it was from the Dec issue which I just got Monday. amazing how the times vary in which we receive!
12-04-2003, 06:55 PM
I made the scallops tonight. They were very quick and easy to prepare, which I loved, but the sauce had kind of a metallic taste to it. I didn't use fresh juice, maybe that would have made a difference.
Good, but not a repeater for me.
12-05-2003, 08:17 AM
What do you mean "metallic?" I can't quite picture that in my head/taste buds. What is in the recipe that you think attributed to that? I definitely had this one marked to make. It looks really straight forward, but I just don't make shrimp or scallops enough that I definitely needed some more ideas.
12-05-2003, 08:32 AM
Uhhhhhh... just something about the OJ and the chipotles combined to have a slightly off taste to me, hints of licking a tin can. I'm sure using fresh squeeze juice would help, and I think it's just me and my tastebuds.
I'd encourage you to give it a try, the sauce is a separate thing so you can leave it off if you don't like it.
12-05-2003, 06:44 PM
I'm not a big scallops fan but I still made this recipe. I've gotta say that it was the best scallops dish I've had. I really like chipotle chiles and they really made the sauce. YUMMY for me.
12-08-2003, 12:21 PM
I'm having the leftover scallops for lunch. Since the sauce wasn't my cup of tea, I tossed it and used a bit of Mai Ploy sauce instead. YUM. I like them much better, and they still have that sweet/spicy thing going on. :cool:
12-08-2003, 12:29 PM
This was on my menu this week, but it got the bump by DH for grilled steak :rolleyes: . It's definitely going on next weeks!
02-10-2004, 08:55 AM
We had the scallops last night and thought they were tasty. I used fresh OJ, and didn't notice a metallic taste, so maybe that is the difference. The chipotles lent a delicious spicy/ smoky flavor to the dish, and the chopped scallions were a nice touch. Pretty darn good for a 10 minute meal. :)
03-12-2004, 01:49 PM
I finally got around to making this dish that has been on my "to try" list for ages. I loved that it came together so very quickly. The flavors were yummy, but holy cow, my chipotles were HOT! My tongue was on fire for the whole meal! :) (And yes, I did only use 1 chipotle, not 1 can!) Anyway, I tend to prefer my scallops a bit more un-adulterated, but DH really loved the dish, so it may make a return appearance at our house.
Could someone please post the scallop and rice recipes? I can't find my dec. issue. TIA
03-13-2004, 01:46 PM
Scallops with Chipotle-Orange Sauce
From Cooking Light
Chipotle peppers are smoked jalapeņos that are often canned in sauce; use more or less than we call for here, depending on your tolerance for heat. A preheated pan is essential for good browning, so heat your pan while you prep the ingredients.
2 tablespoons butter, divided
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.
Yield: 4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon onions)
NUTRITION PER SERVING
CALORIES 218 (29% from fat); FAT 7.1g (sat 3.7g, mono 1.7g, poly 0.7g); PROTEIN 28.9g; CARB 8.1g; FIBER 0.4g; CHOL 72mg; IRON 0.6mg; SODIUM 488mg; CALC 47mg;
Cooking Light, DECEMBER 2003
Thank you Pammela, now I just have to find fresh scallops, not easy where I live.
07-20-2004, 07:32 AM
Hehehe...I finally made the scallops! (Only 7 months later! :rolleyes:) I used bottled juice and scallops from Trader Joe's. Both of us really enjoyed this. I liked the slight citrusy flavor and that kick of heat together. A definite repeater here.
I also liked the fact that it was soooo fast.
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