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1
Preheat oven to 200u00b0F.
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2
Grate the lime rind using a microplane or the fine side of a grater. Mix with the brown sugar, cayenne and paprika. Spread out on a plate and make sure to get out any lumps in the sugar.
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3
Juice the lime and reserve.
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4
Slice the roasted red pepper very thinly.
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5
De-seed and finely chop the jalapeno.
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6
Slice the green onion diagonally, thinly.
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7
Pat the scallops dry with a paper towel.
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8
Press each flat side of the scallops into the brown sugar mixture enough to have a thin layer of the mixture on each. Reserve the remaining sugar mixture!
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9
Spray a large non-stick frying pan with cooking oil. Make sure the pan is large enough, so as not to crowd the large scallops. Add the butter and heat on high heat until the butter is foaming.
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10
Add the coated scallops and reduce the heat to medium. (Adjust the heat if it gets to hot in the pan, you want the scallops to brown nicely, but not burn).
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11
Watch the underside of the scallops and when they start to go white 1/2 way up the scallop, (about 3 minutes), carefully turn them over to brown the other side. Brown for about 3 minutes more (depending on how large your scallops are). Scallops should be slightly cool inside, and NOT overcooked.
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12
When both sides are browned, remove to a plate and keep warm (I used a pre-heated 200f oven) while you quickly make the sauce.
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13
Rinse out the pan to remove the sugar which will make your sauce bitter.
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14
Put the rinsed pan on a high burner. Add the chicken broth, lime juice, and marsala wine, add the jalapeno and roasted red pepper. Add the remaining sugar mixture and stir to combine. Bring to a boil, and reduce by 1/2 for about 2 minutes.
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15
Once reduced, turn the heat down to medium, add the heavy cream and stir thoroughly. Turn up the heat and heat through until just before bubbling, and pour over the scallops.
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16
Serve with the green onion sprinkled over as a garnish.
