1 small red onion shaved 1 small head fennel shaved 2 seckel pears seeded shaved 2 mexican chiles 1 Tb. Extra virgin olive oil 2 tsp. rice vinegar Kosher salt and crushed pepper to taste.
INGREDIENTS for the Gastique
(2) 1/4 cup granulated sugar (1/2 cup total) 1 cup Don Bruno Aged Sherry vinegar Pinch Kosher salt
For the gastique, use a small sauce pan on a medium high heat. Place 1 & 1/4 cup pf sugar in pan stirring constantly until it carmelizes, then add the vinegar and reduce.
Reduce by half then remaining amount of sugar until melted. The sauce should be thick enough to coat the back of a spoon.
For the corriander crust, mix all spices thoroughly in a small bowl. Place scallops flat side down in the crust on both sides.
In a small saute pan on high heat, put canola oil in pan, place scallops in pan flat side down. Cook until carmelized evenly amount 2 minutes, then turn over on the other side and repeat cooking method another 2 minutes.
Remove scallops from pan and let rest for 3 minutes.
While scallops are resting, add extra virgin olive oil to the pan.
Add red onions, fennel, pears, and red chiles.
Add rice vinegar and toss in pan for 1 minute.
Remove from pan and place on plate.
To finish, arrange salad and scallops on plate to your liking then sauce around. Scallops should be as fresh as possible and cooked to medium rare.