Seared Scallops with Spicy Citrus Honey Glaze

Adapted from Bon Appetit (September 2007)

Every now and then, it’s a good idea to get out of our comfort zones and try things that make us…um…open. And maybe a bit uncomfortable. This dish has a lot more celery than my comfort level allows. But I made it anyway and I’m glad I did. I will admit that this isn’t the most child-friendly dish due to the shellfish and raw vegetables, however, I like to get my kids out of their own comfort zones sometimes, too. A child will not starve in a house full of food.

For the glaze:
1/2 cup honey
Juice of 1 large orange
Zest of 2 lemons
Zest of 1 lime
1-1/2 teaspoons sriracha sauce (see tips)
Salad:
2 cups finely chopped celery, stalks and leaves (about 4 large stalks)
1 medium red bell pepper, cored, seeded and finely chopped
1 medium yellow bell pepper, cored, seeded and finely chopped
3 tablespoons apple cider vinegar
Scallops:
1 pound large sea scallops
Kosher salt
Black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
2 garlic cloves, minced

Preheat the broiler and place the rack on the highest shelf of the oven.
To make the glaze, combine all ingredients in a small sauce pan and heat over medium until blended and warm. Set aside.
Next, make the salad. Toss the celery, peppers and vinegar in a bowl and set aside.
Rinse the scallops well and pat them dry gently with a clean towel. Sprinkle both sides of scallops with kosher salt and black pepper. In a large oven-proof skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and cook for 1 minute while stirring. To create a nice seared crust (which I was not able to accomplish, as you can tell from my photo), turn the heat up to high. You will need to work quickly because the garlic burns easily. Add the scallops to the pan and cook for 1 minute. Turn the scallops over, then spoon a little of the glaze over each scallop. Place the skillet under the broiler until the glaze is browned and the tops are a little crispy, about 1 minute. Watch it very carefully and pull it out as soon as it looks done.
To serve, place the salad on plates, then top with the scallops. Spoon the remaining glaze on top.
Quick Tips
1. Sriracha is a hot chili sauce that can be found in the Asian foods section of the grocery store.
2. If you are concerned that children will not try the spicy glaze, reduce the sriracha to 1/2 teaspoon and serve it on the side for adults that want a bit more heat.
3. If the kids happily eat chopped raw veggies, try serving the peppers and celery separately and the plain seared scallops on the side. It’s a start.

Preparation time: 30 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

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