Ingredients 1 lb fresh Alaska Scallops 3 cups assorted Baby Greens
1 head Radicchio, chopped 3/4 cup virgin Olive Oil 4 clove Garlic, minced
2 medium ripe Tomato, peeled, seeded, diced Salt and Pepper
Dijon Mustard Vinaigrette Ingredients: 1/4 cup Red Wine Vinegar
2 tsp Dijon Mustard 1 cup virgin Olive Oil Salt and Pepper
Directions Arrange greens on 6 chilled plates. Distribute radicchio equally. Sprinkle 2 Tbsp vinaigrette over each salad. Heat oil
in skillet and sauté scallops until opaque, about 1 minute. Reduce heat and add garlic and tomatoes. Season with salt and pepper. Heat 1 minute. Place scallop mixture on top
of radicchio. Serve scallop salad with vinaigrette.
Dijon Mustard Vinaigrette Directions: Combine with a whisk. Season with salt and pepper.
