Caramelized Scallops

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This time it is the Christmas Taste of Home Cookbook.
On page 131 is my Arabian Spiced Nuts.
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Caramelized Scallops
12 scallops
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup sugar
2 tablespoons canola oil
4 tablespoons butter
1 tangerine juiced
Pat scallops with a paper towel and salt and pepper.
On a plate pour the sugar and dredge the scallops in the sugar.
In a skillet heat oil and butter.
Add scallops and cook on medium until brown on both sides, about 5 minutes.
Add tangerine juice and allow to reduce 2 more minutes.
Serve immediately
Peace be with you,