Makes 40 scallops


  • 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


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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