Nutritional Information Calories: 209 Fat: 4.2g Protein: 29.8g Carbohydrates: 12.1g Fiber: 1.4g Cholesterol: 60mg. Iron: 1mg Sodium: 363mg. Calcium: 61mg Seared Sea Scallops With Spicy Citrus Sauce Ingredients 1cup fresh tangerine juice, from about 5 tangerines (produce department) ½ cup seeded, thinly sliced kumquats (produce department) ½ cup minced shallots (produce department) 2 tablespoons fresh lime juice (produce department) ½ teaspoon coarsely ground black pepper (spice rack aisle # 8) 2 tablespoons fresh tangerine juice again (produce department) ½ teaspoon HOT chile powder (spice rack aisle # 8) 1/4 teaspoon ground red pepper (spice rack aisle # 8) 1/4 teaspoon salt (spice rack aisle # 8) 1/4 cup dry white cooking or drinking wine (cooking wine aisle # 6) 1 tablespoon butter (dairy aisle) 8 teaspoons shelled chopped pistachios (snack department) Directions   Combine first 5 ingredients in a small saucepan and bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thick. Heat a cast-iron skillet over medium-high heat. Combine 2 tablespoons tangerine juice, chile powder, red pepper, and salt in a large bowl; add scallops, tossing gently to coat. Add scallops to pan and cook 2 minutes on each side or until browned. Remove from pan; keep warm. Add wine to pan, scraping pan to loosen browned bits; bring to a boil. Add kumquat mixture and butter. Reduce heat to low; stir until butter melts. Arrange 5 scallops on each of 8 plates; top each serving with 3 tablespoons sauce and sprinkle with 1 teaspoon nuts. Servings Serves 8 Time To Cook Preparation Time: 40 minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.