Grilled Scallops with Orange-Pomegranate Quince Glaze

Ingredients:

• 1 lb sea scallops, patted dry
• 2 tbsp J. Olive Co. Blood Orange Olive Oil
• 2 tbsp J. Olive Co. Pomegranate Quince Balsamic
• Salt and pepper, to taste
• 1 tbsp honey
• 1 tsp Dijon mustard
• Optional: fresh parsley or microgreens for garnish

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Drizzle scallops with Blood Orange Olive Oil and season with salt and pepper.
3. In a small saucepan, combine balsamic, honey, and mustard. Simmer on low heat for 3–5 minutes until slightly thickened. Remove from heat. Glaze will continue to thicken as it rests.
4. Grill scallops for about 2–3 minutes per side, until opaque and slightly charred.
5. Drizzle with the balsamic glaze and garnish as desired. Serve immediately.

The scallops are delicious served over a simple risotto, with roasted potatoes, and/or grilled vegetables.