Vieiras a la plancha
Estas vieiras frescas, doradas en la sartén y con un toque dulce y picante, son delicadas, vivaces y frescas, con un ligero caramelizado, como si las hubiera besado el sol. Elige vieiras frescas «secas», no las que se conservan con aditivos.
Ingredientes
- 1 cup orange juice
- 1/3 cup Miller’s Banana Pepper Sauce, (mild)
- 12 sea scallops (muscle removed)
- 1 teaspoon kosher salt
- 1 cup fresh shredded carrots
- 2 fresh oranges (segmented)
- 2 green onions (thinly sliced)
Preparación
- 1
In a medium saucepan, whisk orange juice and pepper sauce until blended. Bring mixture to a boil. Reduce heat and simmer for 20 minutes or until the mixture is reduced by about half, stirring occasionally.
- 2
Pat scallops dry with paper towels. Sprinkle evenly with salt.
- 3
Heat a non-stick or well-seasoned cast iron pan over medium-high heat.
- 4
Add scallops to hot pan and sear for 1 ½ to 2 minutes per side or until just cooked through.
- 5
Spread carrots over center of 4 serving plates. Arrange 3 scallops on top of carrots.
- 6
Spoon some spicy citrus sauce over scallops and around plates.
- 7
Garnish plates with orange segments and a sprinkle of green onions.
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