| 1 lb. | Scallops (about 12) |
| | Freshly ground four-peppercorn mix |
| 1/2 cup | Fresh tangerine juice (about 3-4 tangerines) |
| 1 tsp. | Cornstarch |
| 1/8 tsp. | Dill weed |
| 1 tsp. | Bottled minced ginger |
| 1-2 | Dashes ground cayenne |
| 1 tbsp. | Olive oil |
Season scallops with peppercorn mix; set aside.
Combine tangerine juice and cornstarch in a small saucepan. Add dill weed, ginger, and cayenne. Bring to boil over medium-high heat. Reduce heat to low and allow to simmer, stirring occasionally, until sauce thickens slightly.
Meanwhile, heat olive oil in a large skillet over medium-high heat. When skillet is hot, add scallops. Sear on each side until cooked (scallops will appear opaque in center), about 3 to 5 minutes.
Serve scallops with sauce.
Makes 4 servings (3 scallops and 1/8 cup sauce).