Seared Scallops With Spicy Clementine Dipping Sauce
- Dipping Sauce
- 4 cups fresh squeezed clementine juice or 4 cups orange juice
- 2 teaspoons dried ancho chile powder
- 1 lime, juice and zest of
- 6 tablespoons butter, cut into 8 pieces
- Scallops
- 1/2 cup extra-virgin olive oil
- 40 large sea scallops, patted dry
- salt & freshly ground black pepper
- 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
- 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
- 3. In a large skillet over high heat, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.
dipping sauce, fresh squeezed clementine juice, chile powder, lime, butter, extravirgin olive oil, salt
Taken from www.food.com/recipe/seared-scallops-with-spicy-clementine-dipping-sauce-427127 (may not work)