Lemon Honey Seared Sea Scallops

with cucumbers, pears, artichoke hearts salsa, lemon honey butter

My friend Stephanie wanted this unusual combination for her 50thbirthday dinner, and it was beyond good. I hope you enjoy it!

Serves 4 appetizers

4 U10 scallops (these are the largest you can buy)
1 Tbsp sunflower oil
2 Persian cucumbers, thinly sliced
1 jar artichoke hearts (Fratelli Camisa are the best, you can find them online), drained and chopped
1 Tbsp seasoned rice vinegar
Pink salt and black pepper, to taste
2 Tbsp Lemon Honey Butter (recipe in the butter section)

Slice the cucumbers on a mandolin or use a very sharp knife. Place in a bowl. Add the thinly sliced pear and chopped artichoke heart. Add the vinegar, salt, and pepper to taste and toss. Set aside. Using paper towels, dry the scallops well, 332 removing the heel, (the hard piece on the side of the scallop). In a saute pan, add the 1 tablespoon oil on high heat. Add the scallops, (don’t crowd them too close together or they won’t cook properly).Brown for 1 minute, then flip and cook for another 20 seconds. Turn off the heat, leaving the scallops in the pan for another 20 seconds. To serve, place the cucumber mixture on the bottom of your favorite plate and top with the scallop. In a small saucepan, melt the butter and pour a 1 teaspoon on top of each scallop. Enjoy with your favorite white wine.