Published: Oct 31, 2012 7:31 AM EDT
Updated: Oct 31, 2012 8:28 AM EDT

20 Scallops

1 and 1/2 tsp. Kosher salt

1 and 1/2 tsp. White pepper

7 tbsp. Extra Virgin Olive Oil

5 oz. frisee, core removed and washed

10 tbsp. Toasted onion and garlic dashi

5 oz. Pancetta crispy cubes

7 and 1/2 oz. Lemon Balsamic Vinaigrette

10 tbsp. Scotch infused chili oil

2 and 1/2 oz. Toasted walnuts, rough chop

Place Scallops on paper towels and dry both sides then lightly season with salt and pepper on both sides.  Place oil on a half sheet pan then coat both sides of the scallops in the oil. Sear to a golden brown on the front part of a hot broiler top for one and a half minutes on each side.  Slice east scallop in half and shingle, alternating the two colors on a half sheet pan and reserve warm.  Mix the frissee in a small bowl with the onion and garlic dashi, pancetta dna lemon vinaigrette and toss well.  Stack tall in the center of each small room temperature oval plate.  Place the scallops under the broiler to re-heat for one minute.  Arrange four scallops alternating the colors in front of the Frisee on each plate.  Drizzle each plate and salad with one tablespoon of chili oil and sprinkle each salad with walnuts.