Seared Scallops with Spicy Clementine Dipping Sauce

Mary Cavanaugh

We usually do this as an appetizer

Serves 20 (adjust accordingly)

• 4 cups fresh squeezed clementine juice (just use orange juice – not one will know)
• 2 t. ancho chili powder
• Finely grated zest and juice of one lime
• 6 T. butter, cut into 8 pieces

Scallops:

• ½ cupt EVOlive Oil
• 40 large sea scallops, patted dry
• Salt/fresh ground pepper

Sauce: bring clementine juice, chile powder and lime zest and juice to boil.  Reduce and simmer 1 hour.  Should be thick and syrupy.

Remove from heat and whisk in butter, one piece at a time until incorporated.

In large skillet, over high heat, heat 2 T. olive oil until smoking.  Season scallops with salt and pepper.  Cook 1-2 minutes per side.

Serve with warm sauce.