Seared Scallops and Arugula Salad with Apricot Glaze | Wolf Gourmet

Ingredients

• ½ cup apricot preserves
• 2 tablespoons of water
• 1 teaspoon lemon juice
• 1 teaspoon prepared horseradish
• ¼ teaspoon lemon zest
• ¼ teaspoon cracked black pepper
• ¼ teaspoon dried crushed red pepper
• ¼ cup olive oil
• ¼ cup of lemon juice
• Zest of ½ lemon
• 1 teaspoon minced shallot
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• 8 ounces arugula
• 1 tablespoon canola oil
• 2 ounces diced pancetta
• 12 large dry scallops
• 1 medium lemon cut in eighths
• Parmigiano-Reggiano curls for garnish