xiaoxl/recipe_data huggingface dataset:
Dragon's Blood Punch and Hand Ice Mold


Ingredients:
cranberry juice, ginger ale

Directions:
You will also need:  1 lb coffee, can washed and rinsed.
To make the hand, fill rubber glove with water. Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a finger will fall off when unmolding, this only adds to the ghoulish effect.
To make a base for the hand, fill coffee can about 1/3 full with water. Insert the hand and freeze until firm. To remove, run water on the outside of can.
When ready to serve pour half the chilled juices and ginger ale into the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining juices and soda. For added effect, place a few drops of red food coloring on the tips of the fingers just before serving.
Kari's Eudora Welty Nutty Pie


Ingredients:
walnut pieces, butter, vanilla, flour, salt, eggs, pure maple syrup, skim milk

Directions:
Preheat oven to 375.  Spread nuts evenly on the bottom of the 9 inch unbaked pie shell; set aside.  In mixing bowl, mix melted butter, vanilla, and flour.  Add salt. Add eggs and beat til thoroughly mixed.  Add maple syrup, and skim milk. Mix well.  Pour the filling over the walnuts in the unbaked pie shell. The nuts will float to the top, use a spatula to gently push them under the liquid. (Making sure they are well saturated with the mix will keep them from burning]
Bake for 50 to 60 minutes, until a knife inserted in the center comes out clean.  Allow to cool for 15 minutes before slicing.  May be served with whipped cream.  (note-Place in oven with care.  I let the mix spill up onto the pie crust edge as I put in the oven.  These spots of crust burned -- see picture].
Macadamia Butter Cookies With Dried Cranberries


Ingredients:
granulated sugar, light brown sugar, vanilla extract, egg, all-purpose flour, baking soda, salt, ground nutmeg, dried sweetened cranberries, granulated sugar

Directions:
Preheat oven to 375°F.
Process nuts in a food processor until it forms a smooth buttery paste (2-3 minutes]. Combine macadamia butter, granulated sugar, brown sugar, beat with a mixer at medium speed. Add vanilla and egg; beat well.
Combine flour, baking soda, salt and nutmeg; stir with a whisk. Beat slowly at low speed until just combined (mixture will be very thick].
Stir in cranberries.
Chill dough for 10 minutes.
Divide chilled dough into 30 equal portion, roll into a ball. Press each ball into sugar; place each ball, sugar side up, on baking sheet.
Gently press each cookie with fork, forming a criss-cross pattern.
Bake cookies for 9-12 minutes. Remove from pan and cool on a wire rack.
Coconut Creme Cake


Ingredients:
butter, flour, sugar, walnuts, cream cheese, powdered sugar, Cool Whip, pudding, milk, flaked coconut

Directions:
1. Preheat over to 350.
2. Melt butter and mix with other crust ingredients.
3. Press and spread crust over a 9X13 pan and bake for 15 to 20 minute.
4. Let cool.
5. Melt cream cheese and mix with other 2nd layer ingredients.
6. Spread 2nd layer over 1st layer.
7. Prepare 2 small packages of coconut cream pudding as stated on package but only use 3 cups of milk for both packages.
8. Let cool.
9. Spread on this last layer.
10. Put remainder of cool whip on top.
11. Brown coconut for about 5 minutes.  Be careful as it will burn easily.
12. Then sprinkle coconut over cool whip.
Breakfast Slop (copycat Country Biscuit Breakfast)


Ingredients:
breakfast sausage, eggs, cheddar cheese, milk, flour, unsalted butter, kosher salt, black pepper

Directions:
Prepare biscuits if not already made.
Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
Melt butter in a different large skillet and stir in flour.
Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown].
Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
If you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.
Cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny].
For each serving, split biscuit and place on plate.
Top biscuit with crumbled sausage and cover with fried egg.
Cover egg with milk gravy and sprinkle with cheddar cheese.
If you like the cheese melty, nuke it (microwave] for 30-45 seconds on high.
Serve with hash browns or cheese grits, if desired.
Smothered Spinach Pork Chops


Ingredients:
boneless pork, onion, all-purpose flour, reduced-sodium chicken broth, Worcestershire sauce

Directions:
Heat the oil in a large, deep skillet over medium-high heat. Sprinkle salt and pepper all over the pork chops and add to the pan. Cook, turning once, until browned, about 4 minutes. Transfer to a plate.
Add the onion, mushrooms, and a pinch each of salt and pepper to the pan. Cook, stirring occasionally, until tender, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Continue stirring while adding the broth in a slow, steady stream. Bring to a boil, then simmer, scraping the browned bits from the pan until the consistency of gravy, about 5 minutes. Stir in the Worcestershire sauce.
Return the pork chops to the pan and simmer until the pork is not longer pink in the center, about 5 minutes. Transfer the pork to serving dishes. Stir the spinach into the sauce until just wilted, about 1 minute. Nestle the pork into the sauce and serve.
Pressed Picnic Sandwich


Ingredients:
red bell peppers, Dijon mustard, extra virgin olive oil, warm water, prosciutto, mixed fresh herbs, arugula

Directions:
Roast Peppers: (skip if using already roasted peppers]  Heat a grill or grill pan to hot; or heat broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
Make the vinaigrette: In a medium bowl, combine mustard and vinegar. Gradually whisk in olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
Slice loaf of bread horizontally, and remove soft crumb; reserve crumb for another use. Spread olive paste on the bottom crust, and add the roasted red pepper strips. Crumble goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
Spicy Garlic Hot Wing Alfredo


Ingredients:
dry linguine, butter, shallots, flour, heavy cream, cayenne pepper, garlic powder, blue cheese, water, salt, pepper, parsley

Directions:
Boil pasta according to package instructions.
In a separate pan, cook shallots in butter until translucent.
Add flour slowly and constantly stir to create a roux.
Add heavy cream and stir to incorporate.
Add garlic powder, Italian seasoning, reserved pasta water, and buffalo wing sauce until incorporated.
Add blue cheese crumbles and cook until melted.
Drain pasta and empty into sauce pan, stirring to incorporate. Salt & pepper to taste.
Serve garnished with parsley.
** I made this vegetarian, but chicken and bacon would be perfect additions for a satisfying meal.
** Keep at least another 1/2 cup of reserved pasta water on hand to thin out the sauce if necessary.
Grocery Store Frosting
Category: desserts
By Sandra

Just like the type all those in-store bakeries use.

Ingredients:
1 cup shortening
½ cup butter
1 ½ tablespoons vanilla extract
2 pounds confectioners' sugar
⅛ teaspoon salt
4 tablespoons water

Directions:
In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water if needed. Turn mixer to the highest speed and beat for 15 minutes.

Yields: 2 cups

Calories: 388.4
Fat: 18.6 g
Saturated fat: 6.9 g
Carbohydrates: 56.7 g
Sugars: 55.7 g
Protein: 0.1 g
Cholesterol: 15.3 mg
Sodium: 59.8 mg
Pork Meatball Banh Mi


Ingredients:
spring onion, fish sauce, coriander leaves, chili sauce, garlic, sugar, salt, pepper, flour, baguette, lettuce leaves, carrot, mayonnaise, coriander leaves

Directions:
To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch] diameter.
Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Stuffed Pork Chops


Ingredients:
apple cider vinegar, cornstarch, ground cloves, raisins, garlic powder

Directions:
Preheat an outdoor grill or grill pan to high.  In a casserole dish, whisk together the orange juice concentrate, vinegar, cornstarch, cloves and 1 1/2 cups water.
In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture; season with salt and pepper.
Cut a 2-inch-wide pocket through the center of each chop, cutting from the fatty side toward the bone.  Spoon 3 tablespoons of stuffing into each pocket.  Marinate the chops in the juice mixture for 30 minutes.
Lower the grill temperature to medium.  Grill the chops, covered, basting once, until golden, about 4 minutes.  Turn, and baste again.  Cover and grill the chops until an instant-read thermometer inserted into the center registers 150 degrees, about 4 minutes.
Easy Bake Oven Cake Mix
Category: desserts
By NLEITNER

Easy Bake Oven cake mix recipe

Ingredients:
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon unsweetened lemonade drink mix
⅓ cup shortening

Directions:
In a medium bowl, combine sugar, flour, baking soda, salt, and lemonade drink mix.  Stir to blend.  Cut in shortening with a fork or pastry blender until mixture resembles corn meal. Spoon about 1/3 cup mixture into 10 small containers or sealable plastic bags.  Label and store in cool, dry place.  Use within 12 weeks. Preheat Easy Bake oven.  Grease and flour a 4 inch miniature cake pan. To make a cake:    Empty the contents of one bag cake mix into a small bowl.  Using a fork, mix with 4 teaspoons water until smooth. Bake according to manufacturer's instructions

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 miniature cakes

Calories: 206.1
Fat: 7 g
Saturated fat: 1.7 g
Carbohydrates: 34.3 g
Sugars: 20 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Sodium: 247.2 mg
Shannon's Shakshuka


Ingredients:
olive oil, sweet onion, garlic cloves, sea salt, black pepper, paprika, caraway seed, ground cinnamon, ground cumin, turmeric, diced tomatoes, tomato paste, honey, kale, feta cheese, eggs

Directions:
In a large cast iron or heavy bottomed steel skillet, heat the olive oil over medium high heat.
Add the onions and the garlic and cook for 5 minutes, until soft and translucent.
Add the chili paste, salt, pepper, and spices.
Cook for a minute, stirring constantly, to release their fragrance.
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has reduced some.
Stir in the chopped greens.
Meanwhile, preheat the oven to 375ºF (180ºC.].
Divide the sauce into 6 baking dishes and press the feta cubes into the sauce.
Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Or,.
Leave the sauce in the skillet, press the feta cubes in and make six indents evenly around the skillet.
Crack the eggs into the indents.
Bake until the eggs are cooked to your liking, anywhere from 10 to 15 minutes – begin checking them sooner to get them just right.
If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over or an oven proof lid, but avoid having it touch the yolks.
Serve with lots of crusty bread for scraping up the sauce.
For a gluten-free friendly option serve over hot oatmeal or brown rice.
Spicy Lime Marinated Grilled Chicken Breasts


Ingredients:
lime juice, dry white wine, olive oil, garlic, Worcestershire sauce, Tabasco sauce, garlic granules, dry mustard, peppercorns, kosher salt, boneless skinless chicken breasts

Directions:
Combine all marinade ingredients in a large, resealable plastic bag and add chicken; tightly seal the bag and refrigerate for 1 to 8 hours, turning occasionally.
Grill over high heat, 4-6 minutes per side (depending on size/thickness of breasts].
To freeze:
Place chicken and marinade in a freezer bag; seal, label and freeze.
Thaw in fridge overnight and proceed with cooking directions.
Thai Quivering Tenderloins
Category: world-cuisine
By Adrienne Lane

This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party.

Ingredients:
¼ cup orange juice
2 tablespoons soy sauce
1 teaspoon red pepper flakes
½ cup chopped fresh cilantro
2 cloves garlic, minced
3 tablespoons brown sugar
2 tablespoons peanut butter
2 teaspoons minced fresh ginger root
2 (1 pound) pork tenderloins
½ cup chicken stock

Directions:
Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade. Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 202.3
Fat: 6.5 g
Saturated fat: 1.8 g
Carbohydrates: 10.1 g
Sugars: 8.2 g
Dietary fiber: 0.7 g
Protein: 25.4 g
Cholesterol: 65.5 mg
Sodium: 437.9 mg
Pumpkin Pie Spice


Ingredients:
ground cinnamon, ground ginger, nutmeg, ground cloves

Directions:
Mix all ingredients together., Stir in an airtight container., Shake before using.
Big Game Dip
Category: appetizers-and-snacks
By Brent Berkeypile

I make this every year for my Big Game parties and everyone raves over it. You can make it as spicy or as mild as you want.

Ingredients:
1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
1 pound bulk spicy pork sausage
1 (24 ounce) jar hot salsa
½ cup hot pepper sauce (such as Frank's RedHot®)
3 large jalapeno peppers, chopped  (Optional)

Directions:
Melt processed cheese in a slow cooker on Low. Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. Cook for 2 hours; serve hot.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 20 mins
Yields: 20 servings

Calories: 210.7
Fat: 15.5 g
Saturated fat: 8.2 g
Carbohydrates: 6.1 g
Sugars: 4.5 g
Dietary fiber: 0.6 g
Protein: 12.1 g
Cholesterol: 48.5 mg
Sodium: 1068 mg
Easy Mediterranean Fish
Category: world-cuisine
By mleiland

This fish is so easy and really flavorful. If you like spicy, try sprinkling a little bit of cayenne pepper as well as the seasoning on the fish before pour the mixture over it. One of the household favorites!

Ingredients:
4 (6 ounce) fillets halibut
1 tablespoon Greek seasoning (such as Cavender's®)
1 large tomato, chopped
1  onion, chopped
1 (5 ounce) jar pitted kalamata olives
¼ cup capers
¼ cup olive oil
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet. Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 429.4
Fat: 26.8 g
Saturated fat: 3.6 g
Carbohydrates: 9.2 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 36.6 g
Cholesterol: 53.8 mg
Sodium: 1275.3 mg
Slow Cooker Pumpkin Turkey Chili
Category: soups-stews-and-chili
By coffee_junkee

An easy chili that's sure to please. I've made this for a Halloween party and a chili cook-off at work with great results!  It's a great base with lots of options to spice it up depending on the crowd you're cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs.

Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1  onion, chopped
1 (28 ounce) can diced tomatoes
2 cups cubed fresh pumpkin
1 (15 ounce) can chili beans
1 (15 ounce) can seasoned black beans
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon chili powder

Directions:
Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat. Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

Prep time: 15 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 25 mins
Yields: 6 servings

Calories: 337.6
Fat: 9.1 g
Saturated fat: 2 g
Carbohydrates: 41.9 g
Sugars: 14.1 g
Dietary fiber: 10.6 g
Protein: 25.1 g
Cholesterol: 56 mg
Sodium: 856.6 mg
canning potatoes


Ingredients:
irish potatoes, white potato, salt

Directions:
Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS].
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.
Mama's Fried Chicken


Ingredients:
whole chickens, salt, pepper, buttermilk, self-rising flour

Directions:
Sprinkle chicken with salt and pepper.
Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
Cover or seal, and chill at least 2 hours.
Remove chicken from buttermilk, discarding buttermilk.
Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
Add chicken, a few pieces at a time; cover and cook 6 minutes.
Uncover chicken and cook 9 minutes.
Turn chicken; cover and cook 6 minutes.
Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
Drain on paper towels.
Test chicken with meat thermometer (170°F] or by piercing thickest portion with fork.
When juices run clear it is done.
Rosemary Carrots


Ingredients:
carrots, water, fresh chives, dried chives, brown sugar, chicken bouillon granule, fresh rosemary, dried rosemary, pepper

Directions:
Combine carrots and water in a small saucepan and cook over medium heat for about 8-9 minutes, or until the carrots are crisp tender.
Drain, saving 2 tablespoons of the cooking liquid.
PLace carrots in a serving bowl and cover to keep warm.
Using the same pan, mix together chives, brown sugar, bouillon granules, rosemary, pepper and the 2 tablespoons reserved cooking liquid and bring to a boil (this will be very short], stirring to dissolve the bouillon.
Once it boils and all is blended well, pour over the carrots and toss to combine.
Black Bean and Pumpkin Soup


Ingredients:
extra virgin olive oil, onion, diced tomatoes with juice, black beans, pumpkin puree, 2% low-fat milk, curry powder, ground cumin, cayenne pepper, coarse salt

Directions:
Heat a soup pot over medium heat. Add oil.
When oil is hot, add onion. Saute onions 5 minutes.
Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Spiced Apple Cupcakes With Salted Caramel Buttercream


Ingredients:
all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, clove, eggs, milk, vanilla, apples, butter, brown sugar, heavy cream, vanilla, salt, powdered sugar

Directions:
Preheat oven to 350 degrees. Prepare muffin pans with cupcake liners.
In large bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
In a medium bowl, whisk eggs. Then whisk in oil, milk and vanilla.
Add wet ingredients to dry ingredients and beat at medium speed until combined.
Fold in chopped apples.
Fill cupcake liners 2/3 full with batter.
Bake for 18-19 minutes, until a toothpick inserted into the center comes out clean or cakes bounce back when pressed lightly.
Allow cupcakes to cool completely.
Meanwhile, prepare your caramel buttercream.
In saucepan over medium heat, melt butter. With a wooden spoon, stir in brown sugar and continue to stir until dissolved. Then stir in heavy cream, vanilla and salt. Once mixture reaches a slow, rolling boil, cook for 5-7 minutes or until mixture begins to thicken to a syrupy consistency. Remove from heat and set aside to cool. Once cooled to a manageable temperature, transfer to a mixing bowl.
With an electric mixer, gradually beat in confectioner’s sugar until mixture is smooth and velvety. If necessary, use a little more or less to reach the desired consistency.
Frost cupcakes using your desired method. I prefer to pipe it in a thick swirl, using a wide round tip or spreading with a flat spatula.
Banana Muffins


Ingredients:
flour, sugar, baking powder, salt, baking soda, quick oats, egg, milk, banana

Directions:
Preheat oven to 400*.  Sift flour, sugar, baking powder, salt, and baking soda together in a bowl. Stir in the oats.
Add the remaining ingredients (I usually combine them], stirring only until the dry ingredients are moistened.
Lightly grease muffin cups (regular size] & fill half-full.   Bake @ 400* for 20 minutes.
Tangerine-Sesame Noodles With Scallops


Ingredients:
tangerine juice, reduced sodium soy sauce, peanut butter, fresh ginger, tangerine zest, snow peas, carrots, sea scallops, salt, olive oil, green onions

Directions:
In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
Remove peas and rinse immediately under cold water; set aside and allow to drain.
Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
Season the scallops with salt and remaining red pepper.
Heat olive oil in a large skillet over high heat.
Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
Serve immediately.