CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Mix tartar sauce, scallions, orange juice and pepper sauce in a small bowl. Set aside. Put scallops in a plastic food bag with cornmeal, salt and paprika.
• Heat oil in a large nonstick skillet over med.-high heat. Add scallops and cook 3 minutes, turning once until golden brown and just cooked through.
• Serve with the sauce. Good with coleslaw and fries.