Ingredients
12 large sea scallops (about 1 pound)
Instant flour, such as Wondra, or all-purpose flour, for dusting
2 tablespoons vegetable oil
Fine sea or kosher salt
4 tablespoons unsalted butter
1 tablespoon small capers, drained
2 tablespoons fresh tangerine or orange juice, plus wedges for serving
1 tablespoon finely shredded mint leaves, plus more small whole leaves for serving
2 teaspoons lemon juice, plus more as needed
Warm wilted spinach, for serving
Preparation
Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.
