I think chipotle and orange is a match made in heaven- smoky heat and tangy citrus. I have always enjoyed using the combo with scallops and shrimp and here it is further complemented by the smoky touch of bacon. —LeBec Fin
- Makes approximately 32 pieces
sea scallops, rinsed and cut in half crosswise or left as is if small
can of chipotles in adobo*, seeded and pureed(includes adobo sauce)
3/4 + cups
orange juice concentrate
lime's lime zest (optional)
1/4 + cups
good quality bacon, cut in half crosswise
round toothpicks (soaked a few hours in warm water if broiler is to be used)
In This Recipe
- In a mini food processor, puree chipotles and add concentrate through lime juice. Buzz to combine. With processor running, drizzle in oil. Taste and adjust seasoning as needed.
- Pour enough of this over scallops to coat them well. Set aside, chilled, for a maximum of a few hours. Bake bacon at 350 degrees until halfway cooked. Wrap piece of bacon around a small scallop or half of a larger scallop, securing with a toothpick. Brush bacon with glaze.
- On a sheet pan, broil scallops or roast them at 400 degrees 4-5 minutes til just barely opaque. Serve .
- Note* San Remo canned chipotles are my favorite. They have no seeds.They can be found in Mexican and Latin stores.
- Note: Leftover glaze lasts a long time refrigerated and it can be frozen. It can also be used as a starch or vegetable or salad dressing.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.