“Reduction” may sound like a complicated technique, but in other words, its tangerine sauce. Tangerine juice is put in a small saucepan and heated slowly, on a low fire, until only a few tablespoons of juice is left and it gets syrupy. The flavor is concentrated, and sweeter than pure juice, perfectly for drizzling over scallops or salad.  And then there are seared scallops. What … Continue reading Seared Scallops with Tangerine Reduction