Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad

4.9(25)

by Epicurious·published 2007-07-30

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Servings

Makes 4 first-course servings

Total time

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Calories / serving

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Ingredients (14)

serves

1/2 cup orange blossom honeyhoney
1/4 cup fresh orange juiceorange-juice
4 teaspoons finely grated lemon peellemon
2 teaspoons finely grated lime peellime
1 1/2 teaspoons hot chili sauce (such as sriracha)*
2 cups finely chopped celery (about 4 large stalks)celery
1 cup finely chopped red bell pepper (about 1 medium)
1 cup finely chopped orange bell pepper (about 1 medium)orange
1/4 cup apple cider vinegarapple-cider-vinegar
3 tablespoons butterbutter
2 tablespoons extra-virgin olive oilolive-oil
2 garlic cloves, mincedgarlic
12 large sea scallops, side muscle removedscallop
Chopped fresh chiveschive

Instructions (5 steps)

01Stir 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.
02Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

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03Preheat 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.