Jayni Carey explores small servings with big flavors as she prepares a small plate menu.

Also on the menu:

• Tomato bisque with star anise and saffron

• Arugula salad with avocado, pink grapefruit, feta

• Provencal lamb chops with cheese grits

Oven-Roasted Sea Scallops with Herbal Orange-Lime Syrup

Ingredients:

Herbal Orange-Lime Syrup:

1/2 cup fresh-squeezed orange juice

2 tablespoons fresh-squeezed lime juice

1/3 cup sugar

2 teaspoons fresh thyme, chopped

4 large sea scallops (2 to 3 ounces each)

Sea salt

1 egg white, lightly beaten

1/3 cup Panko breadcrumbs (Japanese-style breadcrumbs)

2 tablespoons peanut or vegetable oil

12 snow peas, strings removed

Fresh thyme sprigs

Directions:

Herbal Orange-Lime Syrup: Squeeze and measure the orange juice and lime juice. Strain the pulp from both juices and pour them into a small saucepan. Add the sugar and chopped thyme and stir over medium heat until the sugar is dissolved. Bring the mixture to a boil, stirring occasionally, until reduced to 1/3 cup. The mixture should have a syrupy consistency. Remove the pan from the heat and let stand for 3 minutes. Strain the syrup to remove the thyme. Set aside.

Season the scallops with sea salt. Dip them into the beaten egg white, drain briefly and coat with the Panko breadcrumbs. Heat the oil in a stainless steel (oven-proof) skillet over medium-high heat. Place the scallops in the skillet and sear until lightly browned on the bottoms, 1 1/2 to 2 minutes. Carefully turn the scallops over and place the skillet in a 500-degree oven. Roast for 3 to 4 minutes, depending on the size of scallops.

While the scallops are roasting, cook the snow peas in a pot of boiling water until tender crisp, 1 to 2 minutes. Remove the peas from the pot and cool in ice water. Drain well.

To serve, place each scallop on a small plate and drizzle with the Herbal Orange-Lime Syrup (re-warm syrup if needed.) Arrange 3 snow peas on each plate. Garnish with thyme sprigs. Makes 4 small plate servings.

— Recipe by Jayni Carey