INGREDIENTS
Dipping Sauce
4 cups fresh-squeezed clementine juice, or orange juice
2 tsp. ancho chili powder
1 lime, finely grated zest
Juice of 1 lime
3/4 stick butter
Scallops
1/2 cup extra-virgin olive oil
40 large sea scallops
Salt
Freshly ground pepper
DIRECTIONS
To prepare sauce, in a medium saucepan over high heat, bring clementine juice, chili powder, lime zest and lime juice to a boil.
Reduce heat and simmer 1 hour. Mixture should be thickened and syrupy.
Remove from heat and whisk in butter, one piece at a time, until incorporated.
In a large skillet over high heat, heat 2 TBSP. of 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.
