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.
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.
In a small bowl, whisk together the tangerine juice and honey.
Dice cooled jalapeños (remove seeds + ribs unless you like some major fire) fine and place in the bowl with the juice mixture.
Add the chopped tangerine and shallot, and mix. Season with salt and pepper, and set aside.
Season scallops on both sides with salt and pepper, and sprinkle lightly with smoked paprika.
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.
Transfer scallops to plates, top with relish and savor all that good flavor, people.