Scallops with Chipotle-Orange Sauce (Serves 2)
Adapted from Cooking Light Dinner Tonight Cookbook
1 tablespoon butter, divided
Cooking Spray
3/4 lb. large sea scallops
1/4 teaspoon paprika
1/8 teaspoon salt, divided
1/4 cup fresh orange juice
1/2 tablespoon finely chopped canned chipotle chile in adobo sauce
2 tablespoons chopped green onions
Melt 1/2 tablespoon butter in a medium skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and half of the salt; add to pan, and cook 3 minutes on each side or until browned. Remove from pan; keep warm.
Add freshly squeezed orange juice and chile to pan, scraping pan to loosen browned bits. Bring liquid to a boil; cook until reduced by half (about 1 minute). Add remaining 1/2 tablespoon butter and remaining salt to pan; stir with a whisk. Serve sauce over scallops; garnish with green onions.
Yield: 4 servings (serving size: about 4 1/2 ounces scallops, about 1 tablespoon sauce, and 1 tablespoon green onions).
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