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Seared Sea Scallops with Spicy Citrus Sauce

Yield 8 servings
A cast-iron skillet is ideal for searing the scallops, but you can also use a nonstick pan. Serve with steamed basmati rice tossed with chopped cilantro.

Ingredients

  • 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

Nutrition Information

  • calories 209
  • caloriesfromfat 18 %
  • fat 4.2 g
  • satfat 1.2 g
  • monofat 1.1 g
  • polyfat 0.9 g
  • protein 29.8 g
  • carbohydrate 12.1 g
  • fiber 1.4 g
  • cholesterol 60 mg
  • iron 1 mg
  • sodium 363 mg
  • calcium 61 mg

How to Make It

  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.