Sustainability: The sea scallop fishery, while once closed in many places due to excess bycatch issues, has made great improvements and strides toward sustainability. Currently the number of boats allowed to fish is limited, and each is required to carry a vessel-monitoring device and an onboard observer to ensure that all regulations are followed. Gear has been lightened to mitigate bottom damage and escape routes for fish have been enlarged. Sea scallop populations are healthy and management is excellent.

Healthfulness: Sea Scallops contain very little cholesterol; in actuality they contain cholesterol like plant-based sterols that actually interfere with the uptake of cholesterol. Scallops are a heart healthy low-fat source of protein.

Flavor and Cooking: There is nothing worse than a rubber steamed scallop. When prepared properly large sea scallops should offer a crispy exterior with heightened sweetness surrounding barley cooked fresh inside. The vanilla in this recipe works wonders with the sweet richness of a fresh sea scallop while the tartness of the pear cuts through that richness balancing the palette,

Ingredients

16 large sea scallops
2 tble grapeseed oil
2 tble vanilla powder (found in the spice section)
2 pears large diced
1 Lemon
mache for garnish
salt and pepper to taste

Instructions:

Be sure that your pan heats up long enough to bring the oil to a shimmer, the point right before it begins to smoke. Do not overcrowd the pan wither because this will create steam and therefore alter the browning process. Most likely the scallops will need to be cooked in batches. The thing to keep in mind is to undercook the scallop a touch if it is part of an earlier batch as it will continue to cook off the heat.

While the pan is heating, season the scallops with salt and fresh cracked pepper. Right as the oil is a bout to smoke, place the scallops in the pan and cook about 1 minute on each side making sure to allow a crust to form on the outside. Right before removing the scallops from the pan, dust the tops of the scallops with the vanilla powder and continue cooking for about 10 seconds.

Remove the scallops from the pan and place on a plate. Gently cover the scallops with a paper towel to keep them warm. Place the pan back over the heat and add the diced pears. Sauté the apples for 2 minutes and place the scallops back into the pan with the pears. Deglaze the scallop apple mixture with the fresh lemon juice and immediately remove the pan from the heat.

Serve immediately over a pile of seasoned fresh mache.