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.

Recipe by Cooking Light December 2004


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

209 calories; calories from fat 18%; fat 4.2g; saturated fat 1.2g; mono fat 1.1g; poly fat 0.9g; protein 29.8g; carbohydrates 12.1g; fiber 1.4g; cholesterol 60mg; iron 1mg; sodium 363mg; calcium 61mg.