Seared Sea Scallops with Spicy Clementine Dipping Sauce
Sweet, juicy clementines deserve better than serving as decoration—like serving as the main ingredient to liven up some scallops!
Photo courtesy of Debra Ponzek
Makes 40 scallops
Ingredients
Directions
In a medium saucepan over high heat, bring clementine juice, chile powder, 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.
Ingredients
- 4 cups fresh-squeezed clementine juice or orange juice
- 2 tsp ancho chile powder
- Finely grated zest and juice of 1 lime
- 6 tbsp butter (3/4 stick), cut into 8 pieces
- 1/2 cup extra-virgin olive oil
- 40 large sea scallops, patted dry
- Salt and freshly ground pepper
Directions
In a medium saucepan over high heat, bring clementine juice, chile powder, 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.
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