Sauté the scallops in a hot non stick pan. Mix the crab meat, eggs mayonnaise,
mustard, green onions and season. Form into a cake shape and coat with
bread crumbs, cook on both sides in a little butter. Put on a plate, place
the scallops on top and garnish with the greens. Dress with the orange
Vinaigrette. Dot the remainder of the syrup around the plate, and sprinkle
with the chives.
Blend the oil, rice wine vinegar and half the orange syrup with a