My recipe was an adaptation of a Food Network Magazine recipe.
* Juice of 1 small mandarin orange can (juice only)
* 1 tsp ground coriander
* 1 tbls apple cider vinegar
* 1 tsp Ponzu Sauce (substitute: a splash of soy, lemon & rice wine)
* 1 tbls of white wine
* 1 tbls unsalted butter
Salt & Pepper to taste
Spray non-stick pan with butter flavored PAM.
Saute scallops. Remove.
In same pan pour in sauce mix minus the butter and reduce until halved, about 7 mins.
Add butter and swirl till incorporated.
Add any juices from removed scallops and plate scallops, spoon sauce over and serve.
Couldn't be easier than that.