Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

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)

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

3 tablespoons butter

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

12 large sea scallops, side muscle removed

chopped fresh chives

Directions:

1. 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.
2. For salad: Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
3. 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.
4. Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
5. *Sold in the Asian foods section of many supermarkets and at Asian markets.

By RecipeOfHealth.com