Marinated Scallop Salad with Fresh Pear

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Serves: 4

Serve with Freestone Vineyards Chardonnay

For the Scallops:
2 lbs.	Scallops
Marinade:
1 tsp.	Red pepper flakes
1 tsp.	Ground cumin
1 tsp.	Ground coriander
4 Tbsp.	Olive oil
	Salt and pepper, to taste

Prepare marinade, add scallops and let sit in refrigerator for 1 – 2 hours.

For the Dressing:
¼ ea.	Asian Pear
1 ea.	chopped shallot
2 tsp.	Dijon mustard
2 tsp.	sugar
½ cup	olive oil
	Salt and pepper, to taste

Add all ingredients to blender, slowly drizzling in olive oil as machine is running.  Can be prepared 3 days ahead and stored in the refrigerator.

For the Salad:
1½ cups	Watercress
1½ cups	Arugula
1 ea.	Asian pear, cored and sliced
1 ea.	Lime, juiced
	Crumbled goat cheese to taste
	Salt and pepper, to taste

To Serve:

Place scallops in a very hot skillet and cook approximately 2 minutes on each side until golden (be careful not to overcook as scallops will become rubbery). Remove scallops and deglaze pan with a touch of Freestone Chardonnay.  Add the sliced pear to the skillet for no more than 10 seconds.

Place a mound of greens & pear slices on plate and surround with 4 - 5 scallops. Drizzle dressing around plate and over salad then ½ tsp. of the lime juice.  Top with crumbled goat cheese.