If you're serving these scallops in tangerine sauce to guests, you might as well print out some recipe cards before they arrive!

• In a small saucepan, combine clam juice, fresh parsley, lemon juice, thyme, basil, and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Add scallops and cook until scallops are opaque, about 6 minutes.

• Drain scallops and reserve ½ cup liquid. Set scallops aside, cover, and keep warm. Cook fettuccine according to package directions. Drain well and set aside, keeping warm.

• In a small, heavy saucepan, combine reserved ½ cup liquid, tangerine juice, and 1 tablespoon lemon juice. Bring mixture to a boil over medium heat.

• Combine cornstarch and water in a small screw top jar and shake until lumps are gone. Slowly add to juice mixture. Reduce heat and cook until mixture begins to bubble and is thickened, stirring constantly.

• Transfer fettuccine to a warm serving platter. Place scallops on top and spoon tangerine sauce over scallops.

Scallop Tips

Bay scallops, sea scallops, and calico scallops are all mollusks that are full of nutrients, including those much sought after omega-3 fatty acids. Scallops are easy to cook. The only thing you need to look out for is overcooking them. Since scallops are of the mollusk family, they get very tough if they are overcooked, and that doesn' equal tasty!