6 U-10 sea scallops
3 tablespoons sweet cream butter
2 cups baby arugula
2 tablespoons pepitas (toasted pumpkin seeds)
2 tablespoons fresh-shucked boiled corn, removed from cob
2 tablespoons cooked black beans
2 tablespoons red onion, diced small
2 tablespoons cilantro, chopped fine
1 tablespoon extra virgin olive oil
¼ cup shaved sharp white cheddar cheese
¼ cup Agave-Chipotle Vinaigrette
Cinnamon Chipotle Rub (Bailey’s Produce & Nursery)
To taste: kosher salt and cracked black pepper
Corn tortilla chips (optional)
Agave-Chipotle Vinaigrette
¼ cup red wine vinegar
¼ cup amber agave nectar
3 limes, juiced
2 single chipotle peppers in adobo
1 teaspoon fresh cilantro, chopped fine
1 teaspoon Dijon mustard
2 teaspoons shallots, minced
1-2 cloves garlic, minced
1½ cups pure olive oil
To taste: kosher salt and black pepper