Grilled Sea Scallops And Tomatoes With Olive Vinaigrette

• 1/4 pitted black olives
• 1Tbs bottled roasted red pepper
• 1/2 tsp minced garlic
• 1 tsp dijon mustard
• 1Tbs red wine vinegar
• 1/4 tsp fresh lemon juice
• 1/3 c olive oil
• 1 lb sea scallops, rinsed and drained
• 2 ripe tomatoes, cut in wedges
• 2 cups spring salad

1. In a food processor blend olives, peppers, garlic, mustard, vinegar, lemon juice and blend until smooth. Add 3 Tbs olive oil and blend.
2. Heat charcoal grill and grill scallops until just cooked through, 2-3 minutes per side. Transfer to a plate and keep warm. Grill tomatoes until tender 1-2 minutes per side.
3. Toss spring greens with half the vinaigrette and divide between 4 plates. Top with scallops and tomatoes and serve with remaining vinaigrette.

black olives, red pepper, garlic, mustard, red wine vinegar, lemon juice, olive oil, tomatoes, spring salad

Taken from www.epicurious.com/recipes/member/views/grilled-sea-scallops-and-tomatoes-with-olive-vinaigrette-52111461 (may not work)