Seared Sea Scallops with Spicy Mandarin Sauce ( cO d Magazine , November, 2003) SAUCE: 1 ½ cups squeezed Clementine or Satsuma Mandarin juice 2 teaspoons ancho chile powder or to taste zest and juice of 1 lime 2 tablespoons butter, cut into pieces SCALLOPS: 1 ½ lb. sea scallops salt and pepper to taste (mixed with flour) flour for dredging oil for searing To make sauce: In medium saucepan, over medium high flame, bring Clementine or Satsuma Mandarin juice, chile powder, zest, and lime juice to boil. Reduce heat and simmer for one hour until thick and syrupy.
Remove from heat and whisk in butter until incorporated. Keep warm. In large skillet, heat 2 tablespoons olive oil until hot.
Place ¼ cup flour, salt, and pepper in bag, add scallops and shake to coat. Put scallops in heated oil. Cook for 1 3 2 minutes until golden and opaque.
Place 2 tablespoons sauce on a plate, add scallops, cover with remaining sauce and serve immediately. (Serves 2).
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