Seared Scallops with Satsuma-Honey Glaze

1/3 cup fresh-squeezed satsuma juice
1/2 cup dry white wine
1 tablespoon honey
2 tablespoons brown sugar
1 large garlic clove, minced
2 teaspoons minced jalapeno
1/4 teaspoon salt

Seared Scallops with Satsuma-Honey Glaze
8 sea scallops
1 tablespoon olive oil, plus extra to coat scallops
1 tablespoon unsalted butter
1 satsuma, peeled & sectioned
In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Simmer for about 15 minutes until slightly thickened, stirring occasionally.
Meanwhile, rinse and pat dry the scallops. Coat very lightly with olive oil, then season with salt and pepper.
Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1 1/2 minutes per side, until a brown crust forms.
Serve scallops on a bed of arugula and satsuma slices. Spoon glaze over the top.

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