INGREDIENTS
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3 tablespoons white wine vinegar
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2 teaspoons honey
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1 tablespoon Dijon mustard
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1/4 cup olive oil
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24 large scallops
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sea salt, fine
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fresh ground black pepper
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1 teaspoon dried thyme
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1/2 cup black peppercorns
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1 lemon, cut into 6 wedges (optional)
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salad greens (optional)