Scallops .... Stir Fried

This is the time of the year when scallops are at their best.
Scallops are a lean protein and will toughen very easily upon cooking. Use the "two minute warning" as a reminded  for best results.
I used bay scallops rather than the larger sea scallops for convenience. My preferred cooking method is to stir-fry, but these delicacies can be broiled, grilled or sautéed. 
This recipe idea came from WSJ's Chef Wiley, where he created a jalapeño slaw.

1 Honeycrisp apple, cored, seeded and sliced
2 T agave nectar  
1 lime zest , juiced 
1 teaspoon Gochujang medium hot pepper paste, diluted in 1 T water

5 t olive oil
1/2 garlic head smashed
1/2 cup walnuts
2 T pepitas
4 dried arbor chiles, stemmed and seeded
3 whole chipotle chilies in adobo sauce
6 T apple cider vinegar
2 lbs scallops
Salt
1 bunch kale, cleaned and broken into bite size pieces
Cilantro leaves, chopped, for garnish

In a bowl combine slaw ingredients, mix apples, Gochujang paste, 1/2 t agave and a teaspoon of lime juice. Set aside at room temperature
Heat 3 T oil, add garlic, nuts and pepitas. Cook 2 minutes. Add chilies and cook another two minutes. 
Transfer to blender, and add agave, vinegar. Process till smooth. 
Pat scallops dry and sprinkle with salt. 
Heat 2 T olive oil in saute pan, add scallops and cook 2 minutes, add slaw ingredients, along with nut sauce. Kale can be added to pan or be plated.