Spicy scallops

Ingredients for 4 servings:

• 16 scallops, shelled
• 3 tbsp olive oil
• 1 chili pepper(s), fresh
• 1 tbsp honey
• 1 orange(s)
• 1 tbsp butter, cold
• Sea salt
• 1 tbsp parsley, roughly chopped for garnish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

This dish is an excellent starter when guests come

For this dish, it’s important to have all the ingredients ready. Wash the scallops, pat them dry, and score each side crosswise with a sharp knife. Make sure the cut isn’t too deep (very important). Cut the chili pepper lengthwise, remove the seeds, and then finely chop. Squeeze the orange and set aside the juice. Heat the olive oil in a heatproof pan or wok. Sear the scallops over high heat until very hot, adding the chili peppers. Deglaze with the orange juice, add the cold butter and honey, and simmer over high heat until reduced or creamy. The whole process shouldn’t take longer than 3-4 minutes, otherwise the scallops will be too dry. Finally, season with sea salt and sprinkle with coarsely chopped parsley. Serve with crispy baked baguette. IMPORTANT: This dish is not easy to recreate. Since I have a new gas stove, there is more heat and therefore I can only report a cooking time of 3-4 minutes.