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. LG Blood Orange Infused Olive Oil
- 1/4 cup LG Pinot Nero Rose 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 jalapeno, 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. Serve over a bed of lettuce for a light salad.