Salad:
Blanch the haricot vert and reserve.
Finely julienne red pepper and reserve.
Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.
Vinaigrette:
Prepare vinaigrette by blending all ingredients.
Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool
Scallops:
Clean the scallops and reserve.
Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	290.25 Kcal (1215 kJ)
Calories from fat	196.17 Kcal
		% Daily Value*
Total Fat	21.8g	34%
Sodium	114.22mg	5%
Potassium	332.91mg	7%
Total Carbs	21.1g	7%
Sugars	11.44g	46%
Dietary Fiber	3.16g	13%
Protein	3.62g	7%
Vitamin C	55mg	92%
Iron	1.4mg	8%
Calcium	49.2mg	5%

Amount Per 100 g
Calories	127.45 Kcal (534 kJ)
Calories from fat	86.14 Kcal
		% Daily Value*
Total Fat	9.57g	34%
Sodium	50.15mg	5%
Potassium	146.18mg	7%
Total Carbs	9.26g	7%
Sugars	5.02g	46%
Dietary Fiber	1.39g	13%
Protein	1.59g	7%
Vitamin C	24.2mg	92%
Iron	0.6mg	8%
Calcium	21.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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