Spicy-Orange Lacquered Scallops with Jícama Slaw

IngredientsSeafood, Vegetables, Fruits
Day PartDinner
Cuisine TypeAmerican

Scallops are grilled with a sweet and spicy glaze. The citrus flavor is carried through in the crunchy and tangy jicama slaw that accompanies the scallops.


6 oz. Florida orange juice concentrate
2 oz. molasses
1 oz. honey
1 1⁄2 tsp. red chili flakes
1 1⁄4 cup cilantro, chopped
1 cup jalapeño, seeded and finely diced
Zest of 1 lime
Juice from 1⁄2 lime
1 lb. fresh scallops
Fresh ground pepper
Salad oil

Jícama Slaw:
1 lb. jícama, julienne
1 large carrot, julienne
1 cup vinegar
1⁄2 cup sugar
1 bunch chives
1⁄4 bunch parsley, finely chopped
1 Florida orange, segmented


  1. For spicy-orange sauce combine first eight ingredients.
  2. Heat grill to medium-high. Dry scallops. Season with a little oil and pepper.
  3. Grill scallops on each side, basting with sauce, until done.  Serve over Jícama Slaw and drizzle remaining sauce around scallops.

Jícama Slaw:

  1. Peel jícama and carrot, cut into julienne and chill.
  2. Whisk vinegar and sugar together until sugar dissolves.
  3. Cross cut 1⁄2 of the chives and toss in a large mixing bowl with jícama, carrots, and parsley.
  4. Pour vinegar mixture over slaw ingredients slowly, use remaining chives, parsley, and orange segments, to garnish dish.

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