SCALLOPS WITH CHIPOTLE ORANGE SAUCE

2 Tbsp. cold butter divided

cooking spray

1  1/2 lb large sea scallops

1 tsp. paprika,  (smoked if possible)

1/4 tsp. salt

2/3  cup orange juice  (fresh squeezed is preferred)

1 - 2  Tbsp. very finely chopped canned chipotle chilis in adobo sauce

1 Tbsp.  orange marmalade

1 tsp. orange zest

1/4 cup finely chopped chives or green onion tops for garnish

METHOD:

Melt one tablespoon butter in a  skillet sprayed with cooking spray.

Dry scallops thoroughly then sprinkle with the paprika and salt.

Cook scallops about 3 minutes on each side til browned.   Do NOT overcook.  Remove from skillet and keep warm.

Add orange juice and chipotle chili to the pan scraping to remove the fond.  Bring to a boil then reduce at medium heat to about 1/2 cup. 

Add remaining tablespoon butter, orange zest and marmalade.  Add more salt if needed.  Whisk til smooth.

Serve the sauce over the scallops and garnish with chives.

218 calories,  7 grams fat  70 mg. cholesterol