Directions:
- 1. To make sauce: In a medium saucepan over high heat, bring clementine juice, chili powder, and lime zest to a boil. Reduce heat and simmer for 1 hour; mixture should be thickened and syrupy.
- 2. Remove from heat and whisk in butter, one piece at a time, until incorporated.
- 3. In a large skillet over high heat, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove to paper towels and drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.01 Kcal (2562 kJ) | ||
| Calories from fat | 112.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 19% | |
|---|---|---|---|
| Cholesterol | 12.38mg | 4% | |
| Sodium | 2462.09mg | 103% | |
| Potassium | 1414.05mg | 30% | |
| Total Carbs | 118.12g | 39% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 14.12g | 56% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 327.88 Kcal (1373 kJ) | ||
| Calories from fat | 60.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 19% | |
|---|---|---|---|
| Cholesterol | 6.63mg | 4% | |
| Sodium | 1319.05mg | 103% | |
| Potassium | 757.57mg | 30% | |
| Total Carbs | 63.28g | 39% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 7.57g | 56% | |
| Protein | 6.72g | 25% | |
| Vitamin C | 14.5mg | 45% | |
| Iron | 1.7mg | 17% | |
| Calcium | 52.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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