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Enjoy these fabulous little morsels as a main course or as appetizers at a holiday coctail party.
Pat scallops dry with a paper towel and then sprinkle on some salt and pepper.
Pour the sugar onto a plate and dredge the scallops in the sugar.
In a 12 inch skillet heat oil and butter over medium heat. Add scallops and cook on medium until brown on both sides, about 5 minutes total.
Add tangerine juice and allow to reduce 2 more minutes. Serve immediately.
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carol0813 on 1.8.2012
I loved your recipe, Veronica. Scallops quickly sauteed and served with a slightly sweet, fruity sauce really brings out the flavor of the scallops. I would only add: be sure to buy “dry” scallops that haven’t been chemically processed. Much better than “wet”.