Abandon yourself in the sinful delight of Jalapeno Orange Glazed Scallops with Beurre Blanc. A perfect harmony of flavors awaits with every bite.

Tender scallops are basted with peach-pineapple pepper jelly and orange juice. A subtle hint of heat caramelizes the scallops. I am drooling as I write this and am ready to return to the kitchen and re-make this recipe.

jalapeno orange glazed scallops

You do not need a special occasion to make this delicious recipe for sea scallops. Although it may seem intricate to make them, nothing is more contrary.

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For a dramatic presentation, serve with a couple of slices of jalapeno in the middle of your scallots and on a dark dish. The orangy color of your sauce against the dark plate is very eye pleasing and inviting.

This fantastic dish will come together in 30- minutes.

In this Article

What is Beurre Blanc

This is a classic butter sauce that works beautifully with seafood but is quite flexible. A thick and creamy sauce that holds together without breaking with the richness of butter balanced by a note of acidity. Beurre blanc sauce is a key instrument in French cooking.

What are jalapeno peppers?

Jalapeno peppers are medium-sized chile peppers with mild to moderate heat.

The green, deep color is when they are picked and are in their unripened state. Jalapenos turn red when they are ripe.

Used to flavor everything from salsa to salad dressing.

Fresh jalapenos can be chopped, sliced, or diced, depending on their use. Remove the ribs and seeds to reduce the heat.

The recipe may look lengthy, but do not be afraid as it will take you no longer than 20 minutes to prepare.

Jalapeno

How do you remove the seeds from a jalapeno?

Simple. With a small sharp knife, cut off the stem.

Take your knife and slice the jalapeno lengthwise.

Gently start cutting off slices of the jalapeno paying attention to leaving the center core intact.

Once you have finished removing the center core filled with the seeds, toss them and remove some of the light green membranes with the knife blade.

You will have a full-of-flavor jalapeno minus the heat by doing the above.

I also wash it under cold running water to remove any seeds that may be stubborn and do not want to separate themselves.

Here are a few helpful tips for the ingredients needed to make this delicious jalapeno orange glazed sea scallops

This is a quick introduction, and as you can see, the list of ingredients is short and includes essentials you may already have in your pantry. Please read the recipe for complete instructions.

Shallots – combined with the orange juice and wine, they let out the sweetest flavor ever. Do not replace.

Orange juice and zest – zest your orange before squeezing the juice out.

Jalapeno – is bright green with a shiny outer skin. As you know, the seeds bring on the heat. If you do not want too much heat, remove them and wash the jalapeno before chopping it. Save a couple of slices to be used as a garnish.

White wine – create a velvety sauce.

Unsalted butter: Always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.

Scallops – The star of this dish. Ensure that they are all of the same size for even cooking time.

Olive oil – to sear the scallops

Peach jam or Peach Pineapple Pepper Jam – used to prepare you Jalapeno-orange glaze. I put both choices just in case you are not able to locate the Peach Pineapple Pepper jam.

Salt and pepper – seasoning for your scallops as well for your Beurre Blanc sauce

jalapeno scallops with orange beure blanc

Cooking tip on how to make these delicious seared scallops and creamy jalapeno sauce with orange glaze

With all my recipes, please assemble all the ingredients before starting cooking and this recipe will go fast once you have started.

Once everything is chopped, diced and juiced, the scallops dried with a paper towel to remove any excess water., here is how to proceed;

Start by preparing the beurre blanc

  • Add the shallots, orange zest and juice, jalapeno and wine in a small saucepan. Let it simmer and reduced to about two tablespoons.
  • Stir in one at the time, a tablespoon butter. Melt butter and continue to whisk so it will not separate and looks like a cream sauce.
  • Season with salt and black pepper. Keep over very low heat.

It is time to start with the orange glaze sauce.

  • In a small saucepan, combine the jelly and orange juice and cook over low heat, stirring until smooth. Set aside.

Assembling your dish

  • Generously season your scallops with salt and pepper.
  • In a large skillet add the olive oil and when hot add the scallops in a clockwise format. Brush the top with the pepper-orange glaze. Turn once done and brush the other side. Cook for 4 minutes each side or until springy to the touch.
  • Place four scallops on each plate and spoon beurre blanc around and serve.

Pro Tips

  • When I first moved to Arizona, I was introduced to jalapeños. My friends were unsure how I would cope with the heat, so they showed me a trick. Whenever I eat something spicy, I should add salt and lime to a slice of radish or cucumber and eat it immediately.
  • The two balance the heat by calming it. Trust me, I have seen and felt fire one time too many. There is no need to drink tons of water, milk, or beer to calm the heat.
scallops on a serving plate surrounded by orange glaze sauce

Storing and Reheating

You may have some leftover orange glaze. Do not worry; it will stay in the refrigerator for a couple of days, and you can use it over salmon fillets or pork chops.

I am saying it is addictive; be prepared.

If you enjoy this excellent recipe of Jalapeno Orange Glazed Scallops recipe, look at my other recipes.

Couscous, Herbs, Tomatoes Salad with Scallops

Soy Glazed Pork Chops

Jalapeno Corn Sticks with Maple Honey Butter

Roasted Brussels Sprouts with Balsamic Glaze

This recipe is adapted from a fabulous cookbook: “Seasonal Southwest Cooking” by Barbara Pool Fenzl.

Jalapeno Orange Glazed Scallops with Beurre Blanc

5 from 1 vote
jalapeno orange glazed scallops
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Teana Allen
Indulge in the sinful delight of Jalapeno Orange Glazed Scallops with Beurre Blanc. A perfect harmony of flavors awaits with every bite.
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Ingredients 

  • 2 tablespoons shallots, peeled and finely chopped
  • 1 teaspoon orange, zest
  • 1 teaspoon jalapeno, chopped
  • 3 tablespoons orange juice
  • ¼ cup white wine
  • 8 tablespoons unsalted butter
  • 16 scallops, 4 ounces each
  • 1 tablespoon olive oil

JALAPENO-ORANGE GAZE

  • 2 tablespoons Peach Pineapple Pepper jam, or peach jam
  • ¼ cup fresh orange juice

Instructions

Prepare Beurre Blanc

  • Put the shallots, orange zest, jalapeno, orange juice and wine in a small saucepan over medium high heat. Cook until the liquid is reduced to about 2 tablespoons.
  • Whisk in the cold butter, one tablespoon at the time, adding the next piece as the previous one has melted. Make sure that the sauce does not separate and keep the heat to low. Season with salt and pepper and keep warm over very low heat.

Pepper-Orange Glaze

  • In a small saucepan, combine the jelly and orange juice and cook over low heat, stirring until smooth. Cool and set aside.

To Cook and Assemble Your Dish

  • Salt and pepper both sides of the scallops. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot, add the scallops in a clockwise format. Brush the top with the pepper-orange glaze. When the bottom side is lightly browned, turn the scallops over and brush the cooked side with the glaze. Continue cooking until cooked through, another 4 minutes.
  • Put 4 scallops on each plate. Spoon the Beurre Blanc around the scallops and serve.

Nutrition

Calories: 304kcal | Carbohydrates: 11g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 118mg | Potassium: 125mg | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 15mg | Calcium: 7mg | Iron: 0.2mg

Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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