New Year Health:
Sea Scallops with Kumquat Sauce
Serves 8

1 cup plus 2 T	fresh or frozen tangerine juice
1/2 t	Spanish smoked paprika or Chile powder
1/2 cup	thinly sliced kumquats
1/4 t	salt
1/4 cup	minced shallots
3 pounds	sea scallops
2 TB	fresh lime juice
1/4 cup	dry white wine
1/2 t	coarse pepper
1T	butter
4-8 cup	mixed salad greens
8 t	chopped Spanish almonds or pistachios

1. Combine first 5 ingredients,
     reserving 2 T of tangerine juice for later use.
2. In a small saucepan bring the ingredients to a boil,
     reduce heat and simmer 3 minutes or until slightly thick.
3. Heat a heavy skillet over medium high heat.
4. Combine 2 T of tangerine juice, pepper, paprika,
     and salt in a large bowl, add scallops and toss to coat.
5. Cook in skillet 2 minutes on each side until browned.
     Remove from pan and keep warm.
6. Add wine to pan , scraping bits loose
     and bring to a boil.
7. Reduce heat and add kumquat mixture and butter,
     stir until butter melts.
8. Arrange greens equally on plates,
     top artfully with scallops, drizzle
     with sauce and sprinkle with nuts.