Instructions: Pat scallops dry. In a skillet on high heat, saute scallops over high heat until golden brown but not cooked through, about 1 minute

In a bowl mix together lime juice, jalapeno, tomato, onion, salt and pepper, cilantro, parsley and dill. Place scallops in marinade for 12 hours, refrigerate.

Remove scallops from marinade. Carefully wrap smoked salmon around each scallop completely enclosing it. Wrap each scallop tightly with plastic wrap and refrigerate until needed.

To make beet sauce, mix all ingredients together in a small pot and reduce until syrupy, about 6 to 8 minutes. Cool.

Blend parsley and dill in food processor with olive oil until finely incorporated. Season and chill.

With a sharp slicing knife, slice the scallops in half then remove the plastic wrap.

Place 3 halves of scallop on plate and top with greens. Using a teaspoon, drizzle the two sauces on the plate and serve immediately.

Serves 4

in Ontarios Wine Country.

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