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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 Tomatoes, 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.
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