SNAP PEA SCALLOPS SALAD with Pear Vinaigrette

  • 2 Tsp chopped garlic
  • 2 Tsp minced ginger
  • 2 Tbsp olive oil
  • 6-8 large sea scallops cut horizontally
  • Large handful sugar snap peas
  • 1 small yellow pepper thinly sliced
  • 1 ripe pear sliced
  • 6-8 cups baby greens
  • Small handful toasted walnuts (gently heat in sauté pan and toss so they don’t burn, they are done when they are fragrant)
  • 6-8 cherry tomatoes halvedDressing:
  • 1/8 cup ‘RARE PEAR’ vinegar
  • 1/4 cup olive oil
  • 2 tsp minced ginger
  • 1 tsp liquid honeySauté chopped garlic and ginger in 2 Tbsp olive oil until fragrant. Add sugar snap peas and yellow pepper. Sauté until tender crisp. Lift vegetables out of pan. Toss baby greens with pear, cherry tomatoes, sautéed sugar snap peas and peppers. Whisk the dressing briefly again and add a little dressing to the pan. Sauté sliced scallops 2-3 minutes a side or until through and the liquid is bubbly. Toss scallop mixture with salad greens mixture and a little sea salt and fresh ground pepper. Whisk dressing and dress salad. Serve warm.