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.



  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



  Garlic clove, minced

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


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.