Seared Scallops with Citrus and Nashi Pear Salad

Seared Scallops with Citrus and Nashi Pear Salad

Serves: 4

Wine Match:  Alternative Pinot Grigio 2024

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients

For the Salad:

• 1 nashi pear, thinly sliced
• 1 orange, segmented and cut into halves
• 1/2 cup thinly sliced fennel
• 2 cups mixed greens (like arugula and watercress)
• 1/4 cup fresh herbs (basil or mint, chopped)
• 1/4 cup roasted hazelnuts, roughly chopped

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh orange juice
• Salt and pepper, to taste

For the Scallops:

• 12 large sea scallops, patted dry
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Lemon wedges, for serving

Instructions

1. Prepare the Salad:
   In a large mixing bowl, combine the nashi pear slices, orange segments, fennel, mixed greens, fresh herbs, and chopped hazelnuts.

2. Make the Dressing:
   In a small bowl, whisk together the olive oil, lemon juice, and orange juice. Season with salt and pepper to taste. Drizzle the dressing over the salad, tossing lightly to combine. Set aside.

3. Sear the Scallops:
   Season the scallops with salt and pepper on both sides. In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the scallops in a single layer, cooking undisturbed for about 1–2 minutes on each side, until they’re golden brown and slightly opaque in the center. Add the butter in the last few seconds, spooning it over the scallops for added richness.

4. Serve:
   Divide the salad among four plates, and top with three scallops per plate. Serve with a lemon wedge and enjoy alongside a chilled glass of Haselgrove Adelaide Hills Pinot Grigio.