Seared Scallops With Spicy Clementine Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 40 |
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This is a wonderful appetizer recipe I found in the Oprah Magazine Cookbook. It makes 40 servings. Ingredients:
4 cups fresh squeezed clementine juice or 4 cups orange juice |
2 teaspoons dried ancho chile powder |
1 lime, juice and zest of |
6 tablespoons butter, cut into 8 pieces |
1/2 cup extra-virgin olive oil |
40 large sea scallops, patted dry |
salt & freshly ground black pepper |
Directions:
1. 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
2. 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
3. 3. In a large skillet over high heat, heat 2 Tbsp 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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