This dish combines spicy tender scallops with a fresh tangy relish made from pickled green apple and Asian pear and is an excellent starter to stimulate your taste buds before any rich meal. You can pickle the fruit ahead, or allow an hour for cooling the pickled fruit before assembling the relish; allow an hour to marinate the scallops. Once prepped, the dish comes together as a first course in a few minutes. Enjoy!

Spicy Scallops with Apple-Pear Relish
Serves 4 as an appetizer

INGREDIENTS
For the pickled apple/pear:

1 green apple cored, peeled, and sliced ¼ inch
1 Asian pear cored, peeled, and sliced ¼ inch
½ cup rice wine vinegar
1 cup water
½ cup sugar
1 teaspoon salt
1 teaspoon pickling spice from the market
2 teaspoons fresh grated ginger
2 teaspoons lemon zest
a few red pepper flakes (optional)

Add all the ingredients except the apple and pear to a non-reactive saucepan and bring to a boil.
Add the apple and pear slices and remove from the heat. Set aside to cool for at least an hour.

For the scallops:

1 tablespoon Cajun Spice Mix or store-bought cajun spice mix.
2 tablespoons olive oil
1 tablespoon fresh lime juice (or lemon juice)
1 tablespoon chopped fresh parsley
½ tablespoon honey
½ tablespoon soy sauce
6-8 ounces of Bay Scallops, or Sea Scallops (Note: if using Sea Scallops remove the tough muscle and quarter the scallops)

Mix the first 6 ingredients in a bowl; add the scallops and mix to coat. Marinate for an hour.

PREPARATION
Assemble the relish:
1 cup of coarsely chopped pickled apple/pear
2 tablespoons chopped red onion
½ cup Craisins
¼ cup cilantro chopped
1 tablespoon olive oil
1-2 teaspoons minced red jalapeño chile pepper (optional to taste)
1 teaspoon lime (or lemon) zest

In a bowl, mix all the ingredients and chill for at least an hour for the flavors to meld.
(Note: any left-over apple or pear slices can be stored in a covered glass container with the pickling brine in the fridge for up to a week.)

Cook the scallops:
Broil or pan-sear the scallops on a pre-heated, hot skillet for 2-3 minutes. (If you over-cook they will be tough) Allow them to cool for a few minutes before combining with the apple/pear relish.

Assemble the dish:
Mix the cooked scallops and apple/pear relish and serve plated on a leaf of lettuce.

Wine pairing: viognier, chenin blanc, dry riesling, fume blanc,

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