Scallops and Greens

Ingredients

1 lb large scallops, patted dry
1 container spring mix letuce
2 tbs butter
Salt
Pepper

Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1/4 cup Dijon mustard
1/4 cup whole milk or cream
2 cloves garlic, chopped
1 tbs Italian spices

Technique

In a saucepan melt the butter, meanwhile salt and lightly pepper the scallops on both sides.  Add the scallops to the pan once all the butter is melted.  Brown for 2-3 min each side.

While the scallops are browning whisk all the ingredients for the dressing and spoon over the lettuce mix.  Remove scallops from pan and place ontop of lettuce.  Serve with your favorite wine.  May I suggest a dry Riesling.
Buon appetito!


Print Page