Served with White Beans, Capers and Broccoli Rabe

2 - 3 Block Meals

Ingredients:
9 ounces dry sea scallops
2 teaspoon olive oil
Sea salt
Freshly grated black pepper
Chives, finely cut
Arugula
1 peach, cut in half, pit removed
Olive oil spray
1 ounce Goat cheese divided

Instructions:
For the scallops:
Remove the small side muscle (tough and gritty) rinse under cold water. Pat dry. Add the olive oil to a heavy skillet. Turn to high heat. Just as the oil begins to smoke, (you’ll notice wisps) add the scallops. Sear the scallops for about 1 1/2 minutes on each side until translucent. Place seared scallops around the peach and arugula. Drizzle dill sauce over scallops.

For the peach:
Place grill pan on high heat (or turn oven on to broil). Spray or brush olive oil on peach. Place peach on grill or under broiler until lightly browned. Place 1/2 ounce of goat cheese in center of each peach and place on top of arugula salad.