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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Grilled Scallops with Summer Salsa

Recipes >

I love serving this these scallops in the summer for special guests. The beautiful part about it is you can mix up the diced vegetables in any seasonal assortment you wish, always keeping in mind of course an assortment of color. The scallops can just as easily be pan seared during the non-grilling season—and the salsa can be served on its own. No matter what you serve after these scallops as a main course your guests will leave distinctly impressed.

Serves 4 as an appetizer

Ingredients


  • 1 slightly under ripe Mango cut into a small dice (about 1 cup)
  • 1 slightly under ripe avocado cut into a small dice (about 1 cup)
  • ½ cup jicama or daikon radish cut into a small dice
  • 1/2 cup red radishes cut into a small dice
  • 2 tbls Colorado Star Thistle Honey
  • 1 tbls Mint or Cilantro finely chopped plus 4 pretty leaves for garnish
  • 1 grapefruit cut into supremes 3 to 4 supremes per plate. Reserve juice from remaining pulp, about 2 tbls
  • 12 large sea scallops
  • 1 Belgium endive cored and cut lengthwise into chiffonade
  • 1 tsp extra virgin olive oil
  • Salt

Instructions


  1. Up to one hour ahead, in a small mixing bowl gently combine mango, avocado, jicama or daikon, red radish, chopped mint or cilantro, honey and grape fruit juice.
  2. Preheat grill extra hot. In a small bowl season scallops with olive oil and salt grill for 2 to 3 minuets per side rotating 45 degrees once on first side to create square grill marks. Remove to a plate.
  3. On four appetizer plates, layer endive, followed by grapefruit supremes, then salsa and finally scallops.
  4. Reserve remaining juice from salsa and from scallop plate, combine and spoon over completed dish. Garnish with cilantro or mint.

 


 

Grilled Scallops with Summer Salsa

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