Scallops-Pecans Wilted Salad

• 1 12 lbs fresh scallops or 1 12 lbs frozen sea scallops
• 12 cup pecan halves or 12 cup pecans, chopped into quarters
• salt, to taste
• ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds
• 6 cups arugula
• 4 medium head endive, leaves separated and sliced crosswise (3-1/2 to 4 cups)
• 12 cup maple syrup
• 13 cup reduced sodium soy sauce
• 14 teaspoon cayenne pepper or 14 teaspoon crushed red pepper flakes

1. PREPARE SALAD:.
2. Thaw scallops, if frozen.
3. Halve scallops horizontally (about 1/2 inch thick).
4. Rinse scallops; pat dry.
5. In a dry skillet cook and stir pecans over medium-high heat for 3 to 4 minutes or until toasted.
6. Transfer pecans to bowl; set aside.
7. Season scallops with salt and black pepper.
8. In the same skillet cook scallops in hot oil over medium-high heat just until golden brown, about 1 to 2 minutes per side.
9. Transfer scallops to bowl with pecans; sprinkle with sesame seeds.
10. Cover; keep warm.
11. In a bowl toss together arugula and endive.
12. PREPARE DRESSING:.
13. In a saucepan combine syrup, soy sauce, and cayenne pepper or crushed red pepper flakesr.
14. Bring to boiling; remove from heat.
15. Toss greens with three-quarters of the warm dressing.
16. Cover with plate for 30 to 60 seconds or until arugula begins to wilt.
17. Toss remainder of dressing with scallop mixture.
18. Divide greens among 4 plates; top with scallop mixture.
19. .
20. ** For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick.

fresh scallops, pecan, salt, ground black pepper, olive oil, sesame seeds, arugula, head endive, maple syrup, soy sauce, cayenne pepper

Taken from www.food.com/recipe/scallops-pecans-wilted-salad-339710 (may not work)