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Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

12 each U10 scallops (cleaned)
2 Tbsp Olive oil
8 oz Spring mixed greens
1 cup Orange blossom vinaigrette (recipe follows)
1 Asian pear
Salt and pepper
Orange Blossom Vinaigrette
2 oz Orange blossom vinegar
6 oz Canola oil
Salt and pepper
Honey Glaze
2 oz Honey
1 Tbsp Dijon Mustard
1 tsp Mustard powder

Preheat oven to 425F. Using the tip of a sharp knife, gently score the top of each scallop making a diamond shape. Season with salt and pepper. Heat sauté pan on medium high heat, add olive oil. Once oil begins to smoke, add 6 scallops scored side down. Sear 1 minute until golden brown. Turn scallops over and sear an additional minute. Remove to an oil-sprayed baking pan. Repeat process with the remaining scallops. Place baking pan of scallops in the preheated oven for 4 to 6 minutes. Remove and let rest for 5 minutes.
Season to taste. Brush scallops with honey glaze. Peel Asian pear then cute into matchstick pieces. Combine pear, mixed greens and orange blossom vinaigrette. Toss until all is coated. Arrange salad mixture onto plate. Place scallops on top. Grapefruit and/or blood orange segments can be used for garnish.
Orange Blossom Vinaigrette Place vinegar in stainless steel bowl, while whisking vigorously add oil slowly until smooth. Season with salt and pepper. Honey Glaze Combine all ingredients in a bowl and whisk until smooth.

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