• 2 cups Sunkist fresh-squeezed tangerine juice, strained
• 2 teaspoons fresh dill, chopped
• 12 (approx. 1 pound) sea scallops
• Salt to taste
• Pepper to taste
• 4 tablespoons olive oil*
• 4 cups arugula leaves
• 2 teaspoons Sunkist fresh tangerine zest

To make one portion:

• Combine ½ cup Sunkist fresh-squeezed tangerine juice and ½ teaspoon dill in very small saucepan.
• Bring liquid to a boil, then simmer and reduce to half of the original amount. Hold warm.
• Season 3 scallops with salt and pepper. Heat 1 tablespoon olive oil in small skillet over high heat. Sear scallops 2 minutes on each side or until done.
• Place 1 cup Arugula leaves on salad plate.
• Top Arugula with scallops and drizzle with ¼ cup warm Sunkist tangerine and dill reduction. Sprinkle with ½ teaspoon Sunkist fresh tangerine zest.
• Serve immediately.

*Orange flavored olive oil can be substituted if preferred.

Makes 4 Portions

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