Seared Sea Scallops with Spicy Citrus Sauce

Name: Seared Sea Scallops with Spicy Citrus Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons ancho chile powder; 1 Tbsp butter; 59 milliliters dry white wine; 0 teaspoons ground red pepper; 1 teaspoons coarsely ground black pepper; 118 milliliters seeded, thinly sliced kumquats; 2 Tbsps fresh lime juice; 8 teaspoons chopped pistachios; 0 teaspoons salt; 1 kilograms 40 sea scallops (about; 59 milliliters minced shallots; 237 milliliters fresh tangerine juice (about 5 tangerines); 2 Tbsps fresh tangerine juice

Seared Se Head to the store and pick up tangerine juice, butter, pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thick.

Equipment you will use

Sauce Pan

Heat a cast-iron skillet over medium-high heat.

Equipment you will use

Frying Pan

Combine 2 tablespoons tangerine juice, chile powder, red pepper, and salt in a large bowl; add scallops, tossing gently to coat.

Ingredients you will need

Tangerine Juice

Chili Powder

Red Pepper

Scallops

Salt

Equipment you will use

Bowl

Add scallops to pan; cook 2 minutes on each side or until browned.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove from pan; keep warm.

Equipment you will use

Frying Pan

Add wine to pan, scraping pan to loosen browned bits; bring to a boil.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Scallops

Kumquat

Butter

Sauce

Nuts

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

1teaspoons

ancho chile powder 1Tbsp

butter 59milliliters

dry white wine 0teaspoons

ground red pepper 1teaspoons

coarsely ground black pepper 118milliliters

seeded, thinly sliced kumquats 2Tbsps

fresh lime juice 8teaspoons

chopped pistachios 0teaspoons

salt 1kilograms

40 sea scallops (about 59milliliters

minced shallots 237milliliters

fresh tangerine juice (about 5 tangerines)2Tbsps

fresh tangerine juice

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.