Seared Sea Scallops with Spicy Citrus Sauce

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 18%
  • Fat: 4.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.8g
  • Carbohydrate: 12.1g
  • Fiber: 1.4g
  • Cholesterol: 60mg
  • Iron: 1mg
  • Sodium: 363mg
  • Calcium: 61mg


  • 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.
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