Blood Orange-Pine Nut Agrodolce Sauce

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 

Blood Orange-Pine Nut Agrodolce Sauce
Photo: © Christina Holmes
Total Time:
12 mins
Makes 3/4 cup


  • 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


  1. 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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