Pan-Seared Scallops With Citrus Glaze

• 12 sea scallops 8 to 10 ounces
• salt
• pepper
• 2 teaspoons olive oil
• 1/4 cup water
• 2 tablespoons Smucker's Sweet Orange Marmalade
• 1 tablespoon lime juice
• 1/4 teaspoon lime zest finely grated
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 3 tablespoons butter cut up
• chives Snipped

1. PAT scallops dry with paper towels. Season generously with salt and pepper.
2. HEAT oil in large nonstick skillet over medium-high heat.
3. PLACE scallops in hot skillet. Cook 2 minutes or until golden brown on bottom. Turn and cook an additional 2 to 3 minutes or until golden on bottom and opaque in center. Remove scallops from skillet. Cover with foil to keep warm.
4. ADD water to pan drippings. Bring to a boil and stir to loosen browned bits. Stir in marmalade, lime juice, lime zest, chili powder and cumin. Boil 1 to 2 minutes or until sauce thickens, stirring constantly. Add butter, stirring until melted. Serve sauce over scallops. Sprinkle with chives.

salt, pepper, olive oil, water, lime juice, lime zest, chili powder, ground cumin, butter, chives

Taken from www.yummly.com/recipe/Pan-seared-Scallops-with-Citrus-Glaze-2663338 (may not work)