Blood Orange-Pine Nut Agrodolce Sauce

• 1 tablespoon canola oil
• 5 garlic cloves, thinly sliced
• 1/4 cup pine nuts
• 1/2 cup sherry, preferably Amontillado
• 2 tablespoons sherry vinegar
• 6 tablespoons fresh blood-orange juice or plain orange juice
• 1/2 teaspoon finely grated blood-orange zest or plain orange zest
• 1 tablespoon unsalted butter
• 2 tablespoons chopped tarragon
• Kosher salt
• Pepper
• Pan-seared scallops, for serving

1. In a medium skillet, heat the oil.
2. Add the garlic and pine nuts and cook over moderate heat, stirring, until golden, 2 minutes.
3. Stir in the sherry, sherry vinegar and blood-orange juice and cook over high heat until reduced by half, 5 minutes.
4. Remove the saucepan from the heat and whisk in the orange zest, butter and tarragon.
5. Season with salt and pepper.
6. Serve the agrodolce over seared scallops.

canola oil, garlic, pine nuts, sherry, sherry vinegar, fresh bloodorange juice, orange zest, unsalted butter, tarragon, kosher salt, pepper, pan

Taken from www.foodandwine.com/recipes/blood-orange-pine-nut-agrodolce-sauce (may not work)