Ingredients:

20 Large scallops, patted dry
Chef Larry's Asian Spice as needed (recipe follows)
Olive oil as needed
Chef Larry's Cilantro Lime Aioli (recipe follows)
Chef Larry's Wasabe Vinaigrette (recipe follows)
4 oz. Spring baby lettuces
10 Bryan or grape tomatoes, halved
Cilantro sprigs to garnish

For the Pear Salad:

1 Pear, firm, peeled and cored, finely diced
1 Cucumber, medium, peeled, deseeded, finely diced
1/2 cup Daikon (Japanese radish), peeled, finely diced
2 each Scallions, thinly sliced
2 tsp. Seasoned Rice Wine Vinegar
2 tsp. Red Wine Vinegar
1 1/2 tsp. Sugar, granulated
2 tsp. Olive Oil
1 tsp. Cilantro, fresh, minced
1/2 tsp. Mint leaves, fresh, minced
Salt to taste
Fresh ground black pepper to taste

Method:
For the Pear Relish, prepare pear, cucumber, Daikon, scallions, cilantro and mint. Place in non-reactive mixing bowl (glass, plastic or stainless steel). Add remaining ingredients and mix thoroughly. Adjust seasoning. Allow flavors to develop under refrigeration for at least one hour before serving. Prepare Chef Larry's Asian Spice, Cilantro Lime Aioli, Scallion Oil and Wasabe Vinaigrette per recipes, reserve. Heat saute pan over medium high heat. Season scallops with Chef Larry's Asian Spice. Add a small amount of olive to pan and add seasoned scallops. Sear for 3 - 4 minutes on each side. Remove seared scallops, keeping warm. Lightly dress lettuces with Wasabe Vinaigrette and off-set in the center of serving plates. Portion Pear Relish onto plates in small mounds. Dot plate with Cilantro Lime Aioli next to Pear Relish. Place seared scallops (5 per serving) over Pear Relish and Cilantro Lime Aioli. Garnish with Bryan tomato halves and cilantro sprigs.

Makes 4 servings

Chef Larry's Wasabe Vinaigrette
Ingredients:

1/2 tsp. Shallots, minced
1/2 tsp. Garlic, minced
1/2 tsp. Wasabe paste
1 tsp. Dijon mustard
1/2 tsp. Sugar
1/4 cup Rice wine vinegar
2/3 cup Olive oil
Salt to taste
Fresh ground black pepper to taste

Method:
Combine shallot, garlic, Wasabe paste Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup

Chef Larry's Cilantro Lime Aioli
Ingredients:

1/3 cup Fresh cilantro leaves, minced
2 each Garlic cloves, minced
2/3 cup Light mayonnaise
1 each Fresh squeeze lime
1/2 tsp. Lime zest
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste

Method:
Combine cilantro, garlic, mayonnaise, lime juice, zest and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.

Makes 1 cup

Chef Larry's Asian Spice
Ingredients:

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup