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
- 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.