Ingredients Condiments Seafood Sauces Blood Orange-Pine Nut Agrodolce Sauce Be the first to rate & review! Chef Jennifer Jasinski combines sweet-tart blood-orange juice with pine nuts and garlic for a quick and delicious sauce that’s great on seared scallops as well as chicken thighs and roast pork. Slideshow: Citrus Recipes By Jennifer Jasinski Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 12 mins Yield: Makes 3/4 cup Ingredients 1 tablespoon canola oil 5 garlic cloves, thinly sliced 1/4 cup pine nuts 1/2 cup sherry, preferably Amontillado 2 tablespoons sherry vinegar 6 tablespoons fresh blood-orange juice or plain orange juice 1/2 teaspoon finely grated blood-orange zest or plain orange zest 1 tablespoon unsalted butter 2 tablespoons chopped tarragon Kosher salt Pepper Pan-seared scallops, for serving Directions In a medium skillet, heat the oil. Add the garlic and pine nuts and cook over moderate heat, stirring, until golden, 2 minutes. Stir in the sherry, sherry vinegar and blood-orange juice and cook over high heat until reduced by half, 5 minutes. Remove the saucepan from the heat and whisk in the orange zest, butter and tarragon. Season with salt and pepper. Serve the agrodolce over seared scallops. Rate it Print