Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops

Deselect All

Salad:

1/4 pound haricot vert

1 sweet red pepper

4 small heads frisee

1/4 pound mizuna

1/4 pound baby spinach

1 head radicchio

Vinaigrette:

1 shallot, minced

1 tablespoon ginger, minced

3 tablespoons rice vinegar

1 tablespoon mirin

2 tablespoons pear nectar

2 tablespoons sesame oil

1/4 cup canola oil

Scallops:

8 to 12 ounces pristine scallops

1/4 cup sugar

1/4 cup water

1 slice of fresh ginger

1 tablespoon pickling spice

1/4 cup pear nectar

Salt

Pepper