Scallop Salad recipe

Scallop Salad


	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:


	RATINGS AND REVIEWS PRINT RECIPE 3 x 5 \| 4 x 6 \| FULL PAGE


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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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