1/3 cup + 2 tbsp GEM Extra Virgin Olive Oil
1/2 cup White Wine
2 tbsp White Wine Vinegar
1 tsp Garlic, minced
1 tbsp Shallot, minced
2 tbsp Lemon Juice
1/2 tsp Sugar
18 each Sea Scallops
1 head Bibb Lettuce
2 tbsp Chives, minced
1/3 cup Pistachios, toasted, ground
to taste Salt and Pepper
1) Place the wine in a small saucepan over medium-high heat and cook until reduced to about 1/4 cup, 5-7 minutes. Transfer the wine to a bowl and whisk in the vinegar, garlic, shallot and lemon juice. Gradually whisk in the 1/3 cup GEM Extra Virgin Olive Oil, then season the vinaigrette with the sugar, salt and pepper to taste.
2) Heat a grill or grill pan to medium-high heat, place scallops on metal skewers, season with salt and pepper and brush with remaining GEM Extra Virgin Olive Oil. Place scallops on grill and cook 1 and 1/2 to 2 minutes on each side.
3) Serve skewers over lettuce. Stir chives and pistachios into vinaigrette and brush on scallops, serve immediately.