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Palomino

Palomino

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4.5

2 ratings

May 26, 2016

By

Absolut Elyx

Get your highball glass ready for the best Palomino you've had yet

ABSOLUT ELYX is the world's first true luxury vodka hand crafted in copper stills resulting in pure vodka with a highly prized silky texture and taste.

This recipe is provided by Jonas Tahlin, cocktail extraordinaire and CEO of Absolut Elyx.

1

Servings

Ingredients

  • 2 Ounces vodka, such as Absolut Elyx
  • 1 Ounce fino sherry
  • 1 freshly chopped orange wedge (squeezed and discarded)
  • tonic water

Directions

Build in a highball glass over cubed ice.

Tags


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


Recipe: Grilled Sea Scallops with Avocado and Apple Salad

This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.

12 Large scallops, side muscles trimmed, halved horizontally

Kosher salt and freshly ground black pepper

1 Avocado, pitted, peeled, and diced into bite-size chunks

1 Granny Smith apple, seeded and sliced into segments

1 Yellow or Red Tomato seeded and minced

8 Red grape tomatoes, halved

2 Large handfuls baby arugula

Mustard Vinaigrette (recipe below) according to taste

Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.

Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside

In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.

1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)

Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.

Mustard Vinaigrette

3 tablespoons Pommery mustard

1/4 cup white balsamic vinegar

Kosher salt and freshly ground pepper

Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.


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