Goin' Coastal: Seared Scallop Salad with Pickles Vegetables

Serves 4

Ingredients

*Pickled Red Onion

1 red onion, julienned
1 cup sugar
1 cup rice wine vinegar
1 cup red wine vinegar
4 cups ice

*Pickled Sweet Peppers

1 bag mini sweet peppers, cut into circles
3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup rice wine vinegar
4 cups ice

Scallop Salad

16 fresh U/10 scallops
1 bag baby arugula
2 oranges, cut into segments
2 grapefruit, cut into segments
*Pickled red onion and sweet peppers
1 oz. extra virgin olive oil
Freshly ground salt and pepper

Pickled Red Onion

Bring the sugar and vinegar to a boil.
Add the onion, and bring to a boil again. As soon as it starts to boil again, pour the mixture into the ice to shock the onions, preventing them from overcooking.

Pickled Sweet Peppers

Bring the sugar and vinegar to a boil.
Add the peppers, and bring to a boil again. As soon as it starts to boil again, pour the mixture into the ice to shock the peppers, preventing them from overcooking.

Scallop Salad

Sear the U/10 scallops, and set aside.
Place a handful of arugula on the plate, and top with 4 scallops.
Place about 4-5 grapefruit and orange segments around the scallops.
Place the pickled red onion and peppers around the scallops.
Finish the salad with freshly ground pepper, salt, and extra virgin olive oil.