Recipe - Pan-Seared Salmon With Fresh Corn Cakes And Red Capsicum Sal

1 teaspoon Orange zest
One half cup Fresh orange juice
1 tablespoon Minced shallots
1 tablespoon Olive oil
1 tablespoon Honey
1 tablespoon Dijon mustard
1 Garlic clove; minced
1 One half pound Sea scallops
1 tablespoon Sugar
2 tablespoon Chopped walnuts; coarse
chop, toast
1 tablespoon Chopped chives
Cooking spray

SPICED CARROTS
3 One half cup Sliced carrots;
1/4inchthick
2 tablespoon Sugar
2 tablespoon Orange juice
1 tablespoon Margarine
1 ds Ground cinnamon

1. Combine first 7 ingredients in a small bowl. Combine half of orange
juice mixture and scallops in a large bowl, stirring to coat; set aside.
Set aside remaining orange juice mixture.

2. Place sugar in a large nonstick skillet over medium heat, and cook until
sugar dissolves (do not stir). Add walnuts, stirring until coated, and
remove from heat. Spread walnuts in a single layer on wax paper, and let
stand at room temperature until dry.

3. Drain scallops, and discard marinade. Press minced chives onto one side
of marinated scallops.

4. Wash skillet and dry. Place skillet coated with cooking spray over
mediumhigh heat until hot. Place scallops, chive sides down, in skillet;
cook 2 minutes on each side. Remove scallops from pan, and set aside. Add
remaining orange juice mixture to pan. Bring to a boil, and cook 2 minutes.
Return scallops to pan. Divide scallops and sauce evenly among 4 plates.
Sprinkle each serving with walnuts.

Serve with Spiced Carrots:

1. Place carrots in a medium saucepan; add water to cover. Bring to a boil.
Cover; reduce heat. Simmer 20 minutes or until very tender. Drain. Place
carrots in a large bowl; add remaining ingredients. Mash to desired
consistency. Yield: 4