Opus’ Grilled Diver Scallop with Sweet and Sour Butternut Squash Vinaigrette and Wasabi Tobiko 

*** Makes 4 servings ***

8 diver scallops (U-10 really big ones, u-10 means there are fewer than 10 scallops per pound)
8 tablespoons butternut squash vinaigrette (recipe follows)
small amount of greens or watercress for garnish
4 teaspoons wasabi tobiko (seasoned flying fish roe, available in the fish/sushi section at the grocery store)

1.Heat grill or iron skillet to very hot.
2.Spray scallops with an oil based nonstick cooking spray.
3.Season scallops with salt and pepper.
4.Grill (or sear if using skillet) scallops for about 2 minutes on each side.
5.Arrange scallops on four plates, garnish with greens, vinaigrette, and tobiko.

Sweet and Sour Butternut Squash Vinaigrette

8 tablespoons butternut squash, roasted and diced
cup rice wine vinegar
2 tablespoons sugar
1 teaspoon soy sauce
teaspoon minced ginger
1 cup peanut oil

1.Put all ingredients into a blender, blend until smooth.