Combine 1/2 cup Sunkist fresh-squeezed tangerine juice and 1/2 teaspoon dill in very small saucepan. Bring liquid to a boil, then simmer and reduce to half of the original amount. Hold warm.
Season 3 scallops with salt and pepper. Heat 1 tablespoon olive oil in small skillet over high heat.
Sear scallops 2 minutes on each side or until done.
Place 1 cup Arugula leaves on salad plate. Top Arugula with scallops and drizzle with 1/4 cup warm Sunkist tangerine and dill reduction.
Sprinkle with 1/2 teaspoon Sunkist fresh tangerine zest.
Serve immediately. --
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Herbs and Orange Grilled Chicken Serves 4 Preparation Total: 55 Cooking chicken on the grill is a leisurely process, to be savored and enjoyed.
broiler-fryer chicken, cut into quarters 2 cloves garlic, minced 1 teaspoon grated orange peel 1 teaspoon salt 1/2 teaspoon thyme leaves 1/2 teaspoon rosemary 1/2 teaspoon pepper 1/2 cup orange juice 2 tablespoons vinegar 1 tablespoon Worcestershire sauce Procedure:
In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached.
Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce.
Place chicken on prepared grill, skin side up, about 8 inches from heat.
Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease and juices run clear(internal temperature of at least 160 degrees). --
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