Ingredients

4cupsclementine juice,or orange juice, fresh squeezed

2tspancho chili powder

1lime juice,zest finely grated

¾butter stick

½cupextra virgin olive oil

40large sea scallops

salt and freshly ground pepper

Preparation

In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest, and juice to a boil. Reduce heat and simmer for 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 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 paper towels and drain. Repeat with remaining oil and scallops in 3 batches.

Serve scallops hot with warm sauce.