16 each sea scallops, trimmed
1 each Asian pear cut into matchstick sahpe (¼" x 2" x 2")
1 each lemon, juiced
5 tbs olive oil (2 tbs for cooking/ 3 tbs for dressing salad)
8 each fingerling potatoes, cooked, cut in half
1 bunch arugula cut into thin strips
½ cup white wine
¼ cup heavy cream
2 each shallots, small chopped
½ lb room temperature butter, cut into cubes
3 tbs whole grain mustard
Place cut Asian pear, lemon juice, 3 tbs olive oil, arugula and cooked potatoes into a medium sized mixing bowl; toss to coat evenly.
Add white wine and onions in a sauce pot over medium heat and cook until 90% of the liquid has evaporated.
Add cream to white wine mixture and reduce by ½ , remove from heat.
Whisk in room temperature butter at a time until all butter is melted, do not place back on heat; add whole grain mustard and season with salt and pepper.
Place a large, heavy bottom saute pan over medium heat, add remaining olive oil until whisps of smoke just start to rise from sides of pan.
Place scallops, seasoned with salt and pepper, flat side down and allow to brown before turning; remove from pan and allow to rest on paper towels.
Place tossed salad in center of plate and arrange scallops atop, drizzle plate with sauce.