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

　　

Ingredients

Makes 1 3/4 cups

　　1 large lemon, cut into 1/4" rounds

　　4 medium shallots, cut into 1/2" 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

　　

Step 1

Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.

　　

Step 2

Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.

　　

Step 3

Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.