Pan-fried Scallops with Smoky Jalapeño + Tangerine Relish

Dude. These scallops are insane. I’m gonna be real: as shellfish go, scallops aren’t typically tops on my list. I naturally gravitate more toward oysters or shrimp or lobster, so when I say these scallops are crazy delicious, that shit carries some weight.

I plan out my weeknight dinners meticulously, and I obviously love to cook, so I enjoy devoting time to the art of scratch-cooking and really honing my craft with more time-consuming meals like homemade pasta or scratch tacos, but between work and kids and running a household, it’s always a relief to know I have a few clutch dinners on the docket that can be ready in like 15 minutes.

Yet another winner from my latest cookbook find Citrus, this recipe was a hit with the whole family – kids and man-children alike. In fact, there were even multiple whines bemoaning the fact that there were no extra scallops to be had.

These are succulent and smoky, with a crusty pan-sear that complements their inherent tenderness like a boss. A fresh, cool tangerine and jalapeño relish brightens – and packs a sassy little punch. It’s a simple, but inspired dish that makes for a quick, easy, supremely satisfying weeknight supper. Add a veggie and dinner is served!

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Pan-fried Scallops with Smoky Jalapeño + Tangerine Relish

A gem from the Citrus cookbook, these are the best scallops I've ever had. Flavorful and smoky and warm and slightly spicy, the bite is cooled by the fresh zing of the tangerines. And as with most seafood, these are so quick to prepare, making it a great, easy weeknight dinner.

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Courses

Seafood

Prep Time

10 minutes

Cook Time

2 minutes

Servings

MetricUS Imperial

Ingredients

• Relish:
• 2 jalapeños
• 1 tangerine peeled + chopped
• 1/4 cup finely chopped shallot
• juice of 1 tangerine
• 2 tbsp honey
• sea salt + freshly ground black pepper to taste
• Scallops:
• 12 diver sea scallops
• sea salt + freshly ground black pepper to taste
• smoked paprika to taste
• 2 tbsp olive oil or bacon grease

Courses Seafood Prep Time 10 minutes Cook Time 2 minutes Servings MetricUS Imperial Ingredients Relish: 2 jalapeños 1 tangerine peeled + chopped 1/4 cup finely chopped shallot juice of 1 tangerine 2 tbsp honey sea salt + freshly ground black pepper to taste Scallops: 12 diver sea scallops sea salt + freshly ground black pepper to taste smoked paprika to taste 2 tbsp olive oil or bacon grease

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Instructions

1. To make the relish:
2. Heat a cast-iron skillet over high heat, then add jalapeños and cook, turning every so often, until the skins are charred on all sides. Remove from the heat and let cool.
3. In a small bowl, whisk together the tangerine juice and honey.
4. Dice cooled jalapeños (remove seeds + ribs unless you like some major fire) fine and place in the bowl with the juice mixture.
5. Add the chopped tangerine and shallot, and mix. Season with salt and pepper, and set aside.
6. Season scallops on both sides with salt and pepper, and sprinkle lightly with smoked paprika.
7. Return cast-iron pan to medium-high heat. Add the oil (or bacon grease), swirl the pan to coat evenly, then when the oil is hot, add the scallops and cook, turning once with tongs, 1 - 2 minutes per side, until golden brown on each side.
8. Transfer scallops to plates, top with relish and savor all that good flavor, people.