Seared Scallops with Jalapeno & Citrus Vinaigrette

 

   Nothing brightens up seafood better than a nice citrus vinaigrette like this.

   The subtle citrus notes from the Blood Orange olive oil balance beautifully with the

   vibrant fruity and acidic undertones of the Pinot Nero Balsamic.

 

  Ingredients:

  12 large

    Fresh, Scallops

1/4 cup+ 1 tbsp 

      Blood Orange oil

1/4 cup

      Pinot Nero Balsamic

1/4 tsp.

   Dijon mustard

1 small

      Jalapeno

1/2

  Garlic clove, minced

  4 tbsp.       Cilantro, finely chopped
      Salt & Pepper to taste

    Directions:

Place jalpeno, Blood Orange Oil, Pinot Nero Balsamic, dijon, garlic and cilantro in a blender and puree until smooth. Add salt & pepper and adjust to taste.

Heat 1 tablespoon of the Blood orange oil in a skillet over high heat. Cook scallops until nicely browned, 2-3 minutes each side.

Transfer to serving plate and drizzle with the spicy citrus vinaigrette. 

Enjoy!