Step 2: Bring tangerine juice to a boil in a small saucepan. Continue to cook until juice has reduced to 1 cup, about 18 minutes. Step 3: Combine lemon juice and cold water in a small bowl.

Add the scallops and toss to coat. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste. In another small bowl, combine the ...