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.
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
How to Make It
Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thick.
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.
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