Asian Tangerine Scallops

Contributed By: kddka
Low Fat Online Course

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Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Simple (6 ingredients or less)
Meal Type: Entree

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Ingredients

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

Preparation

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).