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Eduardo Garcia's Red Chile Maple Scallops

Red Chile Maple Scallops

byEduardo Garcia
Total 15 mins, includes cooling time
Active 15 mins
Makes 2 to 4 servings
  • Ten U-10 size dry-pack scallops, cleaned
  • 1/2 teaspoon chipotle powder, plus more to serve (optional)
  • 1/2 teaspoon kosher salt, plus a pinch for the pan sauce
  • 1 teaspoon lemon zest
  • 1/2 teaspoon lime zest, plus more to serve (optional)
  • 1 teaspoon avocado oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pure maple syrup
    1. Dry the scallops very well with paper towels. Season evenly with the chipotle powder, salt, lemon zest and lime zest. Drizzle the scallops with the avocado oil and allow to marinate for about 5 minutes.
    2. Heat a large cast-iron skillet over medium-high heat. Add the butter and cook until the butter is melted and just beginning to brown. Add the scallops, spacing them apart, and cook, undisturbed, until deep golden brown, about 2 minutes. Flip each scallop and cook, undisturbed, until lightly browned but still soft to the touch, another minute. Remove the scallops to a plate.
    3. Remove the skillet from the heat and add the lemon juice, lime juice, and maple syrup; cook, scraping up the browned bits from the bottom. Season with a pinch of salt. Drizzle the sauce over the scallops and serve sprinkled with additional chipotle powder and lime zest, if desired.