Seared Scallops and Pear Salad

  1. 20-30 Sea Scallops
  2. 20-30 strips Hickory bacon
  3. 1 Asian pear (julienne)
  4. 30 oz Organic greens
  5. 1 Grapefruit
  6. 2 Tbsp Honey
  7. 2 Tbsp Mayo
  8. 4 Tbsp Rice wine vinegar
  9. 4 Tbsp Pear puree
  • Wrap scallops with bacon and spear with toothpick
  • Pan sear scallops, then put in oven at 350˚until bacon is crispy
  • Toss organic greens, julienne pear, and grapefruit, arrange on plate
  • Place vinegar, mayo, puree, and honey in mixing bowl and whisk to combine
  • Place cooked scallops on salad
  • Dress with vinaigrette