First thing that I’m gonna do is take a sauté pan, get it really, really hot, coz when you, when you see the scallops, you wanna, when they hit the hot, hot pan, they gonna, they gonna clench, coz it’s a mussel, they gonna clench and they gonna tighten up, and that’s, that’s really how, you know, scallop right now, it’s a little flimsy, when you put it in there to sears it right, nice and tight. And it gets it harder. So, alright. I’m just putting a little olive oil in there, just a little bit, just glaze the pan. So I just put salt, pepper, salt, white pepper, that’s it. It’s the only thing I’m gonna put on there and then in the, in the mixture I’m gonna do add some garlic and fresh chives. So while that’s getting hot. Right here I got back choy, baby back choy, usually in the store, the regular back choy, just be, it’s like, looks like big, kinda like spinach or something like that, you know, ri… not, not a baby spinach, you know often, but a, just a bigger stalk and bigger leaves, okay. So what I’m gonna do with this is I’m just gonna cut it in half and then in quarters, okay. So I have my baby back choy right here and then my radicchio, what I’m gonna do with this, is I’m gonna cut it in half, okay, see that’s the butt of it, I’m not gonna use that though, okay, and then I’m just gonna, let’s julienne it, and if nobody knows juli, what julienne is juli, is making just long strips, okay. And the salad that I’m making, it’s gonna be a little different, coz it’s gonna be the radicchio is gonna stay cold and the back choy is gonna be hot so when we mix this together it’s gonna be nice consistency, okay. So I have my pan right here heating up for back choy, for the back choy. My scallops, my pan for scallops is ready. That’s the sound you wanna hear. Choo doo. Okay, then I’m gonna get, both sides I’m gonna get them golden brown, and then I’m thrown them in the oven for about 2 minutes makes, and then coz I, I do them about medium rare, okay. back choy, the oil’s hot, I’m just gonna put that in, that would just start roasting a little bit put some salt and pepper on it, just like every other chef, I got to season your product. Season is the most, most important. Seen, you could see on that side, the it’s nice and, it’s nice and golden, it’s getting that golden brown, it’s getting that caramelization, the natural sugars are caramelizing on the, on the scallops, okay. And then my back choy is… same thing. And this… I’m just going to put a little, I usually don’t cook with butter, but I’m gonna put a little bit in there, and a little bit in the scallops. Coz butter and seafood is… is great, so, just a little bit in there. Then I’m gonna take some fresh garlic and put that of, of also in the scallops. And the reason I don’t put it right on it, right when it goes in to, a garlic burns real quick, okay. See that nice color on there. Look good. So I have roasted chapote peppers, I’m just gonna used two of them, and we’ll gonna put a little sauce, of the extra sauce in there, just a little bit. Not too much. Okay, what I’m gonna do with the chapote peppers is just chop them, put those in. See that golden brown on the back choy, that’s exactly what you wanted. So now I turned that off. Put my scallops in the oven, and two seconds we’re ready to go. Then what I’ll gonna do is add a little of this, my new favorite stuff by the way, pome, pomegranate, reduce pomegranate juice. You could buy it in the store, it’s sweet, it’s neat, it’s so good, when you try it I’m telling you. So I’m just gonna get that warm, I’m not gonna get it real, real hot, I’m just gonna get it warm, okay. Then we’re gonna take the plate, and we’re just gonna put a little radicchio in here, I’m gonna take a little pome, the extra pomegranate juice, and glaze that, glaze that a little bit. Then I’m gonna take little of this chapote sauce, and put that on top, then I’m gonna take my hot back choy, and put that right in with the mixture. Okay. And yes, I wash my hands before. Okay. I’m just gonna plate it right in the middle like that. So when I, when I do a lot (slurry) you know. Just the biggest thing to it all. And my scallops are done, the way I know that, it’s because I left them in for about, about a minute and a half, but, you take them out and they’re nice and see they’re nice and tight, just how you want them, and you want them too tight coz that means they’re well done. Looks like three little, three little bears in the rollickin. So then, what I’m gonna do is take my chapote and pomegranate sauce and just glaze that on top. See how it’s not really, really… really, really reduced but it, still has its consistency just kinda, that’s what I want, I don’t want it too reduced. Okay, and to finish it off, I have some nice fresh thymes right here. and I’m just gonna take a couple of those. Chives, yeah. Just a little bit of it, chop it up a little bit, sprinkle on top, and then take the extra, coz you don’t want to waste anything. And there you go. Back, back choy, back choy with radicchio, fresh scallops, seared scallops with fresh chives in a pomegranate chapote reduction.