Our Balsamic Vinaigrette is so good (as our customers email us) it’s just like homemade that’s made in an old world kitchen. Here’s our foodie recipe: all natural ingredients of aged Modena Balsamic vinegar, extra virgin olive oil, parmesan cheese, shallots, lemon garlic and other savory spices. Out of this magical alchemy comes a balanced vinaigrette known as among the best dressings locally or nationally. It can be used across a wide range of cuisine needs or fancies. Its gluten free too. The taste is unmatched by other brands found in stores or online. We artisan craft our products in the foodie San Francisco Bay Area. San Francisco. San Jose. Oakland. CA. California. National for sale. Local. Shop and purchase online here. Best ready made Vinaigrette to buy as store bought or online.
Chilled Seared Balsamic Scallops
— Featuring Virginia’s Bold Balsamic Vinaigrette —
6 large sea scallops
2 baby leeks (sliced longways, drizzled with olive oil and salt, broiled, or grilled)
4 tablespoons Virginia’s Bold Balsamic Vinaigrette
4 tablespoons olive oil, divided
Wild rice salad
Season scallops with salt. Put 1 tablespoon olive oil in a non-stick pan and heat. Sear scallops 2-3 minutes on each side until they’re golden brown. Chill. (This can be done up to one day ahead.)
Pour or swipe 2 tablespoons Virginia’s Bold Balsamic Vinaigrette onto each plate and place 3 scallops in the center of each plate, on top of the dressing. Place a scoop of the wild rice salad on one side of the scallops and lay the roasted leeks on the other.
— Wild Rice Salad —
2 cups cooked wild rice
½ cup pomegranate seeds
1 scallion, diced
1 clove garlic
1/3 cup toasted nuts, chopped (almonds, pecans, or walnuts)
1/3 cup olive oil
¼ cup red wine vinegar
1 teaspoon salt
Mix and serve.