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Recipe created by Debra Ponzek, coauthor of The Summer House Cookbook
Oprah.com | Published on January 01, 2006
Servings: Makes 40 scallops Ingredients:
Seared Sea Scallops with Spicy Clementine Dipping Sauce
In a medium saucepan over high heat, bring clementine juice, chile powder, and lime zest and juice to a boil. Reduce heat and simmer 1 hour; mixture should be thickened and syrupy. Remove from heat and whisk in butter, one piece at a time, until incorporated. In a large skillet over a high flame, heat 2 tablespoons of olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce. Advertisement
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