Pan-Seared Scallops with Tangerine Shallot Sauce

1 pound sea scallops (Diver Scallops are best), tough muscle on side removed flour to lightly dust scallops ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons extra virgin olive oil ¾ cup dry white vermouth ¾ cup fresh tangerine juice 1 tablespoon finely chopped shallot 2 tablespoons heavy cream

Nutritional information per serving: Calories 408 (27% from fat) • carb. 20g • pro 39g fat 12g • sat. fat 4g • chol. 95mg • sod. 710mg calc. 91mg • Vit. C 36mg (60%DV) • fiber 0g

Make sure scallops are completely dry. Lightly dust tops and bottoms of scallops with flour. Sprinkle with salt and pepper. Heat oil in a Cuisinart® 10 - inch nonstick skillet over medium high heat. When hot, place scallops in a single layer in the skillet and cook over medium high heat for 2-3 minutes - until golden brown, do not turn or move. Turn scallops and cook for 2 - 3 minutes on the other side - until golden brown and just barely firm. Transfer scallops to a warm plate and cover loosely - do not overcook, scallops will continue to cook as they rest while sauce is prepared. Wipe the pan clean with double thickness of paper towel. Add wine, juice and chopped shallot to the pan. Cook over medium high heat to reduce liquid by ½. When liquid is reduced, stir in heavy cream. Stir and cook until thickened and smooth. Pour half the sauce on each of two warm plates and arrange reserved scallops on the sauce to serve.