Jamie DeMent - Honey Citrus Scallops & Pear & Bacon Salad
Course:
Dessert
Seasonal Event:
Valentine's Day
Yield:
4-6 servings
INGREDIENTS:
Seared Honey Citrus Scallops
- 1-pound sea scallops
- Juice of 1 orange
- 2 tablespoons honey
- 1 teaspoon fresh thyme
- 2 garlic cloves, finely chopped
- Salt & freshly ground black pepper, to taste
- ½ tablespoon unsalted butter
- ½ tablespoon canola oil
Pear and Bacon Salad
- ½ pound bacon, cooked and crumbled
- 1 Anjou-styled pear, thinly sliced
- Juice of 1 lemon
- 6 cups arugula, cleaned and dried
- ¼ cup roughly chopped fresh mint
- ¼ cup roughly chopped fresh oregano
- 3 tablespoons olive oil
- Sea salt & freshly ground black pepper, to taste
- ½ pound fresh chevre, crumbled
DIRECTIONS:
- Rinse scallops and set them aside to dry
- Combine the fresh orange juice with the honey, herb, spices, salt, and pepper and pour it over the scallops.
- Let it sit for 5 minutes, but not longer (because the acid in the citrus will start to cook the scallops).
- Heat the butter and oil in a large skillet or frying pan on high heat.
- Once the oil is hot and almost smoking, add the scallops to the pan and sear them about a minute and a half on each side.
- The scallops will have a nice brown sear on both sides
- Serve immediately
Pear and Bacon Salad
- Cook the bacon on the stove top in a hot skillet. Set aside to cool
- Crumble the slices when cool and reserve the bacon crumbles
- Slice the pear and drizzle it with a little of the lemon juice to prevent the slices from tuning brown
- Combine the arugula, herbs, and pear slices in a salad bowl
- Dress everything with lemon juice, olive oil, and salt & pepper to taste
- Toss everything together to distribute the dressing
- Top the salad with cheese and bacon crumbles.
- Serve immediately!