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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

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.

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