Pan-Seared Scallops With Tangerine Shallot Sauce

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Ingredients

1 pound sea scallops (Diver Scallops are best), tough muscle on side removed

flour to lightly dust scallops

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons extra virgin olive oil

3/4 cup dry white vermouth

3/4 cup fresh tangerine juice

1 tablespoon finely chopped shallot

2 tablespoons heavy cream

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