This is a print preview of "Cinnamon Skewered Scallops With Brown Sugar Butter And Peach Orange Salsa" recipe.

Cinnamon Skewered Scallops With Brown Sugar Butter And Peach Orange Salsa Recipe
by Global Cookbook

Cinnamon Skewered Scallops With Brown Sugar Butter And Peach Orange Salsa
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  Servings: 6

Ingredients

  • 1/2 c. butter, softened
  • 3 Tbsp. sultana raisins
  • 2 Tbsp. brown sugar
  • 2 Tbsp. orange juice
  • 1/2 tsp fresh thyme, minced Peach-Orange Salsa
  • 2 x orange peach, peeled, and, thinly, sliced
  • 1 x red bell pepper, diced
  • 1 x jalapeno pepper, seeded, and, finely, diced
  • 1 x shallot, finely, minced
  • 1/4 c. orange blossom honey
  • 2 Tbsp. Grand Marnier liqueur
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp fresh cilantro, minced salt freshly grnd black pepper Skewered Scallops
  • 6 bot cinnamon, sticks, at least 5 inches long, soaked in water for at least one hour
  • 24 x jumbo sea scallops
  • 1/3 c. orange juice
  • 1/3 c. extra virgin olive oil
  • 2 Tbsp. Indonesian cinnamon, rub
  • 1 Tbsp. rice vinegar salt Indonesian Cinnamon Rub
  • 1/4 c. cinnamon
  • 2 Tbsp. sugar
  • 2 Tbsp. grnd cumin
  • 2 Tbsp. grnd allspice
  • 1 Tbsp. grnd cloves
  • 1 Tbsp. grnd ginger
  • 1 Tbsp. garlic pwdr
  • 1 tsp salt

Directions

  1. In a small bowl combine the butter, raisins, brown sugar, orange juice and thyme.
  2. Mix till well blended. Cover and chill.
  3. Peach-Orange Salsa:Grate 1 teaspoon zest from one of the oranges. Set aside.
  4. Peel and segment oranges and remove any membrane.
  5. In a large bowl combine all salsa ingredients. Cover and chill.
  6. Skewered Scallops:Skewer 4 scallops onto each cinnamon stick.
  7. Place in one layer in a glass dish. In a small bowl stir together the orange juice, Indonesian Cinnamon Rub, rice vinegar and salt.
  8. Pour this marinade over the scallop skewers, turning to coat.
  9. Cover and marinate the scallop skewers for 30 min in the fridge.
  10. Preheat grill to medium high. Remove scallops from the marinade.
  11. Reserve marinade and use to baste.
  12. Grill for 2 to 4 min per side or possibly till scallops are just cooked through.
  13. Serve each skewer with a spoonful of the brown sugar butter and some of the peach-orange salsa.
  14. Indonesian Cinnamon Rub:Mix ingredients. See skewered scallops for application.