18.11.09

Seared Scallops with Spicy Honey Citrus Glaze on Celery Salad



Again, I am using what is on hand.  I have lots of green peppers, so that is what I am using.  This glaze is amazing.  I can think of several ways to use it.

Seared Scallops with Spicy Honey Citrus Glaze on Celery Salad
 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

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

For glaze:
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:
Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

For scallops:
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.

Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.

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