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Scallop Salad

Preparation Time:
Cook time:
Yield: 4 servings


1 lb fresh Scallops
3 cups assorted Baby Greens
1 head Radicchio, chopped
3/4 cup virgin Olive Oil
4 cloves Garlic, minced
2 medium 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, to taste


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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