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
SEARED HONEY CITRUS SCALLOPS
Makes 4-6 servings
INSTRUCTIONS:
1. Rinse scallops and set them aside to dry
2. Combine the fresh orange juice with the honey, herb, spices, salt, and pepper and pour it over the scallops.
3. Let it sit for 5 minutes, but not longer (because the acid in the citrus will start to cook the scallops).
4. Heat the butter and oil in a large skillet or frying pan on high heat.
5. 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.
6. The scallops will have a nice brown sear on both sides
7. Serve immediately
PEAR AND BACON SALAD
Makes 4-6 servings
INSTRUCTIONS:
1. Cook the bacon on the stove top in a hot skillet. Set aside to cool
2. Crumble the slices when cool and reserve the bacon crumbles
3. Slice the pear and drizzle it with a little of the lemon juice to prevent the slices from tuning brown
4. Combine the arugula, herbs, and pear slices in a salad bowl
5. Dress everything with lemon juice, olive oil, and salt & pepper to taste
6. Toss everything together to distribute the dressing
7. Top the salad with cheese and bacon crumbles.
8. Serve immediately!
