Name: Charred Lemon-Shallot Chutney
Yield: 1 3/4 cups Servings
Ingredients: 1 large lemon, cut into 1/4-inch rounds; 4 medium shallots, cut into 1/2-inch slices; 2 tablespoons sugar; 3/4 cup extra-virgin olive oil, divided; Fine sea salt and freshly ground black pepper; 1/3 cup aged balsamic vinegar; 2 tablespoons chopped fresh chives; 2 teaspoons Dijon mustard

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The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

Recipe notes