Sea Scallops With Citrus:
What's Coookin'

Aired on Superstation WGN
Saturday, June 4 and September 24, 2005
Show 215

Alex introduces us to unconventional chef Todd Snyder at Krazy Kat's in Montchanin, Delaware, where Todd sears sea scallops and serves them with a delightfully different citrus salad. Todd uses dry-packed, chemical-free scallops which are rich in vitamin B12, omega-3 fatty acids, magnesium and potassium. The scallops are nestled on a citrus salad of tangerine, mandarin, grapefruit, lime, lemon and drizzled with a fresh lavender and honey vinaigrette. Honey's delicate color and flavor come from flower nectar. A dollop of fresh arugula greens complete this light and healthy dish. 

Pan-seared diver scallops
(Serves 4)

Ingredients:

8 sea scallops, under 10-per-pound size
20 citrus sections (any variety of orange, lemon, lime, tangerine, grapefruit, clementine, pomelo or blood orange)
1 bunch lavender, fresh
½ cup honey
2 Tablespoons rice wine vinegar
4 Tablespoons blended vegetable oil or extra virgin olive oil
2 cups micro green mix
1 shallot, small, diced very finely
Salt and pepper to taste
Blended oil to coat

Preparation:

Two hours before serving, break up lavender and add to the honey. Reserve in a warm place. Place fruit in small bowl, strain excess liquid and reserve. Blend excess citrus juice, honey and rice vinegar together. Slowly incorporate oil, season and set aside. Heat a non-stick pan or heavy-bottomed sauté pan to high heat and add just enough oil to lightly coat the pan. Season the scallops and sear on each side to desired doneness. Place five sections of citrus on each plate. Add a small amount of vinaigrette and arrange scallops on top. Toss micro greens, shallot, and salt and pepper with the vinaigrette and distribute beside the scallops.