Sauté the scallops in butter, with the Feisty Fish Rub.

Add a splash of white wine vinegar, the cream and when the scallops are cooked, add the chevre and stir until it melts.

Let it cool a bit, and serve over fresh greens, chopped scallions, chopped tomato and chopped bell pepper, using the sauce as the dressing.

Serve warm with with a cold Orvietto or Pinot Grigio and a loaf of crusty bread (to soak up the dressing).