Ingredients:

• 10 jumbo scallops
• 3 Tbsp Beyond the Olive Arbequina extra virgin olive oil
• 1/4 cup panko bread crumbs
• 1/2 cup Beyond the Olive Peach white balsamic vinegar
• 3 green onions (thinly sliced)
• Salt / Pepper

Directions:

Season the thawed scallops with salt & pepper before rolling them in panko bread crumbs. Heat olive oil in large skillet (I prefer a light and/or fruity olive oil for this recipe - an Arbequina or Ascolano would work great). Cook scallops for 2 1/2 to 3 minutes each side. Remove scallops from pan and keep warm. Deglaze pan with peach balsamic vinegar and onions and allow it to reduce (this happens quickly - it should only take 3 or 4 minutes). Drizzle the reduction over the scallops and serve.

Try this recipe with a mango salsa

Combine:

• 1 Avocado, peeled, diced
• 1 mango, peeled, diced
• 1 jalapeno, diced
• 1/2 C red onions, slivered
• 2 T chopped fresh cilantro
• 2 T Beyond the Olive Arbequina extra virgin olive oil
• Juice of one lime
• Salt to taste

Photo Source: Daily Unadventures In Cooking