Seared Scallops with
Prickly Pear Butter Sauce

Instructions

Reduce Lyons Prickly Pear Puree and honey by one quarter of it's volume over low heat. Turn off the heat and whisk in the butter, one ounce at a time, turning the heat back on low if needed to get all the butter melted and emulsified. Season with salt. 

Makes 10 ounces of sauce.

In a hot pan with a little oil sear the scallops on each side until just golden. Plate three scallops over two ounces of sauce.