Ingredients
3 Tbsp yellow cornmeal
1/2 tsp each salt and paprika
1 Tbsp oil
Chipotle Tartar Sauce;
1/2 cup tartar sauce
2 Tbsp chopped scallions
1 Tbsp orange juice
1 1/2 tsp chipotle hot-pepper sauce
Let stand while cooking scallops.
2. Gently pat scallops dry between layers of paper towel.
Put scallops, cornmeal, salt and paprika in a plastic food bag; shake to coat.
3 Heat oil in a large nonstick skillet over midium-high heat.
Add scallops in one layer and cook 3 minuates, carefully turning once with tongs,
until golden on the outside and just opaque at centers.
Serve with the sauce.