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
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.