Citrus Sea Scallops

Ingredients:

• 3 oz Scallop Sea 2 Ounces
• 2 oz Oil Olive Pomace
• 1/8 tsp Lime Fresh (grated lime peel)
• 1/8 tsp Salt Coarse Kosher
• 1/4 tsp Pepper Black Grind Reg 30 Mesh
• 1 tsp Garlic Chopped In Water Refrigerated (minced)
• 1 tsp Orange Navel Choice Fresh (Grated peel)
• 1 tsp Rice Vinegar Seasoned
• 2 oz Juice Orange Pure 100% With Pulp Premium
• 1 tsp Dressing Honey Mustard

Preparation:

1. Make Vinaigrette: Place orange peel, lime peel, garlic, mustard, orange juice and vinegar in medium bowl; whisk to combine.
2. Slowly add half of the oil drops to juice mixture, whisking constantly.
3. Continue whisking and add remaining oil in a slow stream.
4. Blend in the 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside. 
5. Sprinkle scallops with salt and black pepper.
6. Heat 2 Tbsp of olive oil in a sauté pan.
7. Add scallops, brown and turn.
8. Add sauce and simmer for about 3 minutes.
9. Arrange Scallops on plate on bed of Arugula greens tossed with vinaigrette and garnish with segments of oranges and limes.

• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 3 • SUMMER 2017
• Tags: Dinner, Entrée, Lunch, Seafood
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