Citrus Sea Scallops

Citrus Sea Scallops


  • 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


  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.