Seared Scallops With Spicy Clementine Dipping Sauce - cooking recipe

Ingredients

Dipping Sauce
4 cups fresh squeezed clementine juice or 4 cups orange juice
2 teaspoons dried ancho chile powder
1 lime, juice and zest of
6 tablespoons butter, cut into 8 pieces
Scallops
1/2 cup extra-virgin olive oil
40 large sea scallops, patted dry
salt & freshly ground black pepper

Preparation

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