Recipes — scallops

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 &...

Ingredients: Scallops, seared (2 per person as appetizer, 3-4 seconde) Cherry tomatoes, diced, seasoned Pesto (see below) Pesto 5 cups basil 1 clove garlic Salt 1 tbsp pine nuts 1/4 cup Mild Liquid Gold Extra Virgin Olive Oil 1/4 cup Parmigiano-Reggiano, grated Method: Wash and dry basil. Place dry ingredients in a food processor and pulse. Slowly add the extra virgin olive oil. Add grated Parmigiano-Reggiano. Mix well. To serve place seared scallops on top of pesto, topped with diced cherry tomatoes (seasoned with salt and pepper).

Ingredients: Scallops, seared White bean, rosemary & pancetta (see below) Seared tomatoes (see below) White Beans 2 tbsp Medium Liquid Gold Extra Virgin Olive Oil 150 g pancetta 3 cups cannellini beans, rinsed 2 cloves garlic, minced 3 tbsp rosemary, chopped Splash Liquid Gold Balsamic Vinegar * Salt & pepper Method: Place sauté pan over medium heat. Add the olive oil. Add the pancetta. When the pancetta is browned, add the garlic and rosemary. When fragrant, add the white beans. Roughly mash the beans. Season with splash of balsamic, salt and pepper. Seared Tomatoes 6 Roma tomatoes, core removed, halved...