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Chilled Seared Balsamic Scallops

— Featuring Virginia’s Bold Balsamic Vinaigrette —

Ingredients

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

Directions

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 —

Ingredients

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

Directions

Mix and serve.

Serves 2.