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
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
Pan-seared scallops, for serving
How to Make It
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.
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