Ingredients

• 1/2 cup orange blossom honey
• 1/4 cup fresh orange juice
• 4 teaspoons finely grated lemon peel
• 2 teaspoons finely grated lime peel
• 1 1/2 teaspoons hot chili sauce (such as sriracha)*
• 2 cups finely chopped celery (about 4 large stalks)
• 1 cup finely chopped red bell pepper (about 1 medium)
• 1 cup finely chopped orange bell pepper (about 1 medium)
• 1/4 cup apple cider vinegar
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 12 large sea scallops, side muscle removed
• Chopped fresh chives

Instructions

1. Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
2. For salad: Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
3. Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
4. For scallops: Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
5. Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
6. Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
7. *Sold in the Asian foods section of many supermarkets and at Asian markets.