Ingredients
4 c. fresh-squeezed clementine juice, or orange juice
2 tsp. ancho chili powder
1 Finely grated zest and juice of 1 lime
3/4 stick butter
1/2 c. extra-virgin olive oil
40 large sea scallops
Salt and freshly ground pepper
Preparation
Step 1To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest and juice to a boil. Reduce heat and simmer 1 hour; mixture should be thickened and syrupy.Step 2Remove from heat and whisk in butter, one piece at a time, until incorporated.Step 3In a large skillet over high heat, heat 2 tablespoons 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.
