Seared Sea Scallops with Tangerine-Lime Vinaigrette


1 1/2 pounds large sea scallops, tendons removed

Salt and pepper

3 tablespoons Persian Lime Olive Oil

Tangerine-Lime Vinaigrette (recipe follows)

1 15 oz bag of arugula

Place scallops on rimmed baking sheet lined with clean dish towel or paper towels. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

Sprinkle scallops on both sides with salt and pepper. Heat half of the Persian Lime Olive Oil in a large nonstick skillet over medium-high heat. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Flip scallops and continue to cook on the other side till sides of scallops are firm and centers are opaque (about 30 to 90 seconds longer). Repeat with the remaining scallops and remainder of olive oil. Serve immediately over a plate of arugula dressed with Tangerine-Lime Vinaigrette.

Tangerine-Lime Vinaigrette

3 tablespoons Tangerine Dark Balsamic

3 tablespoons Persian Lime Olive Oil

Salt and pepper

Combine Tangerine Balsamic, salt and pepper in a small bowl. Slowly whisk in Persian Lime Olive Oil.

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