Seared Scallops With Spicy Clementine Dipping Sauce

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   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.

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

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.