Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad

• 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

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

orange blossom honey, orange juice, lemon peel, lime peel, hot chili sauce, celery, red bell pepper, orange bell pepper, apple cider vinegar, butter, extravirgin olive oil, garlic, fresh chives

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-spicy-honey-citrus-glaze-on-celery-salad-239848 (may not work)