LIME AND CILANTRO DRESSING INGREDIENTS:
1 large bunch fresh cilantro
½ cup 5% sour cream or crème fraîche
2 Garlic cloves, smashed
Juice of 2 limes
2 tsp Honey
Salt and pepper to taste
½ cup Olive oil
½ Jalapeno, seeds removed
1 tsp Cumin

DRESSING DIRECTIONS:
Add the cilantro, sour cream, garlic, lime juice, honey, salt and jalapeno into a food processor. Slowly add in the olive oil and blend until smooth. Season with salt and pepper and pinch of cumin. Set aside.

SCALLOP DIRECTIONS:
Heat 1 tbsp of oil in a large frying pan over medium-high heat. Take off the small muscle attached to the scallop and season scallops with salt and pepper. Add to pan when oil is hot. Cook until deep golden and caramelized, 2 to 3 minutes. Turn scallops once and add butter and continue to sear until scallops are deep golden and just cooked through, 2 to 3 minutes longer. Set aside.

SALAD INGREDIENTS:
12 Fresh scallops
2 cups fresh arugula
1 Avocado, diced
Zest of one lime
1 cup Fresh peas, blanched and chilled
¼ cup Fresh cilantro, washed and trimmed
(no stems)
¼ cup Almond slices, lightly toasted
Olive oil
1 tbsp Butter
Salt and pepper

SALAD DIRECTIONS:
Toss arugula and cilantro with olive oil and season with salt and pepper. Place on large plate. Sprinkle fresh peas, almond slices and avocado on arugula and gently place scallops on salad. Drizzle lime and cilantro dressing over salad and garnish with fresh lime zest.

Enjoy with our Sauvignon Blanc!