Recipe information
Yield
4 first-course
Ingredients
GLAZE
1
/2 cup orange blossom honey
1
/4 cup fresh orange juice
4
teaspoons finely grated lemon peel
2
teaspoons finely grated lime peel
1
1/2 teaspoons hot chili sauce (such as sriracha)*
SALAD
2
cups finely chopped celery (about 4 large stalks)
1
cup finely chopped red bell pepper (about 1 medium)
1
cup finely chopped orange bell pepper (about 1 medium)
1
/4 cup apple cider vinegar
SCALLOPS
3
tablespoons butter
2
tablespoons extra-virgin olive oil
2
garlic cloves, minced
12
large sea scallops, side muscle removed
Chopped fresh chives
Need to make a substitution?
Preparation
FOR GLAZE:
Step 1
Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
FOR SALAD:
FOR SCALLOPS:
Step 2
Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
Step 3
Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.