SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD

Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad image

Yield Makes 4 first-course servings

Number Of Ingredients 17

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 (such as sriracha)*
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

Steps:

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.
*Sold in the Asian foods section of many supermarkets and at Asian markets.