12 sea scallops (about 1-1/2 pounds)

1/2 teaspoon pepper

1/4 teaspoon salt

2 tablespoons Olive Press Spanish Signature Olive Oil, divided

4 garlic cloves, minced

1/2 cup Olive Press Mandarin Orange Balsamic

1/4 cup lemon juice

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon grated orange peel

Sprinkle scallops with pepper and salt. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm. In the same skillet, cook garlic in remaining oil for 1 minute. Add the mandarin orange balsamic and lemon juice, soy sauce and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with scallops.