The Chef
PETER SPYROPOULOS of Sea Grill

Servings
Serves four.

Ingredients
Sauce:
2 tablespoons orange-juice concentrate
1 tablespoon light miso paste
1 teaspoon rice vinegar
1/2 teaspoon Tabasco sauce
1/2 cup canola or grape-seed oil
Salt and freshly ground black pepper
1/2 bunch chives, minced
1/2 red bell pepper, seeded, cut in 1/4-inch dice
2 tablespoons fresh mint, chopped coarsely

Scallops:
2 pounds large sea scallops
1 teaspoon olive oil
Salt and freshly ground black pepper

Salad:
2 large bunches baby arugula, washed and spun dry
1 small red onion, peeled, halved, sliced thin
2 teaspoons extra-virgin olive oil
1 and 1/2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Prepare a grill to medium-high heat, or to low embers if using a live fire.

Cooking Instructions
Prepare a grill to medium-high heat, or to low embers if using a live fire.

Sauce:
Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint.

Scallops:
Coat the scallops lightly with oil. Skewer 4 scallops at a time, using 2 skewers for each. Place skewers on the grill, and cook for 1 and 1/2 minutes; turn 45 degrees to form grill marks, and cook 1 minute more. Turn the scallops over, and repeat the procedure.

Place the arugula and most of the onions (reserving the remaining onion slices for garnish) in a large bowl. Toss the salad with the oil and lemon juice, and season to taste with salt and pepper. Divide salad among four plates, place 4 scallops around each of the salads, drizzle sauce around and partially over scallops, and top with the reserved onions.