Name: Blood Orange-Pine Nut Agrodolce Sauce
Total time: 12 min
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

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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Blood Orange-Pine Nut Agrodolce Sauce

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