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"  Ever since Netflixing Julie and Julia last weekend, I&amp;#039;ve been determined to pursue more culinary endeavors (read: stop using my oven as a shoe rack). So, I was pretty excited when Solerno Blood Orange Liqueur, purveyor of citrusy goodness, invited me to a cooking class with chef Andrew Carmellini of De Niro-backed Tribeca eatery Locanda Verde Tuesday night. Participants gathered at Bouley Test Kitchen and watched Carmellini create delectable Italian treats that included Nantucket Bay scallops and citrus-braised veal cheeks with polenta, while expert mixologist Charlotte Voisey paired the dishes with Solerno-infused libations, such as bellinis and blood-orange caipirinhas. Here are two recipes I&amp;#039;ll definitely be trying at home.\u2014Erin Clements  Bay Scallops with Blood Orange Sauce  Ingredients: \u00BD lb. fresh Nantucket Bay scallopsExtra virgin olive oil\u00BD Tb. butterSalt &amp;amp;amp; pepper to taste2 whole blood oranges, 1 and \u00BD juiced, the remaining half cut into segments2 whole oranges, juiced1 meyer lemon juiced1 sprig fresh oregano2 stalks celery sliced very finely or shaved on a mandolin1 fennel bulb sliced very finely or shaved on a mandolin Method: Season the scallops with salt and pepper. In a frying pan preheated over medium-high heat on a stove, very quickly sear the bay scallops with the butter allowing them to caramelize for 1-2 minutes maximum so as not to overcook them. Set them aside on a plate, and place the pan back on the heat. Add the juices, fresh oregano and a splash of olive oil and let it bubble and reduce over the heat for about 2 minutes until it becomes thick and syrupy. Season with oreano, salt and fresh pepper and set aside. In a mixing bowl, toss the celery, fennel, and blood orange segments with a splash of oil and a squeeze of lemon juice. Season with salt and pepper. To serve, place the scallops in the center of a plate and drizzle with the sauce from the pan. Top with a handful of the salad and drizzle one last time with oil to finish.   Solerno Blood Orange and Basil Caipirinha 3 lime cubes 1 blood orange cube Muddle well Add 3/4 oz simple syrup 1 1/2 oz Solerno3 basil leaves Shake and strain over crushed ice or pour directly into a rocks glass. "^^<http://www.w3.org/2001/XMLSchema#string>
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