Seared Sea Scallops With Spicy Citrus Sauce

• 1 cup fresh tangerine juice (about 5 tangerines)
• 1/2 cup seeded, thinly sliced kumquats
• 1/4 cup minced shallots
• 2 tablespoons fresh lime juice
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons fresh tangerine juice
• 1/2 teaspoon ancho chile powder
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 40 sea scallops (about 3 pounds)
• 1/4 cup dry white wine
• 1 tablespoon butter
• 8 teaspoons chopped pistachios

1. Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thick.
2. Heat a cast-iron skillet over medium-high heat. Combine 2 tablespoons tangerine juice, chile powder, red pepper, and salt in a large bowl; add scallops, tossing gently to coat. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. Add wine to pan, scraping pan to loosen browned bits; bring to a boil. Add kumquat mixture and butter. Reduce heat to low; stir until butter melts. Arrange 5 scallops on each of 8 plates; top each serving with 3 tablespoons sauce; sprinkle with 1 teaspoon nuts.

tangerine juice, kumquats, shallots, lime juice, ground black pepper, tangerine juice, ancho chile powder, ground red pepper, salt, white wine, butter, pistachios

Taken from www.myrecipes.com/recipe/seared-sea-scallops-with-spicy-citrus-sauce (may not work)