Mediterranean Scallop Salad

• 14 medium sea scallops
• 2 T lemon juice
• 1 t water
• 1 T garlic powder
• 3 Cups chopped romaine lettuce
• 1 cucumber sliced
• 2 tomatoes sliced
• 1 cup cooked rice
• 4 T crumbled feta cheese
• 1/4 cup red wine vinegar
• 2T minced fresh parsley
• 1 T olive oil
• Optional: black olives or pibne nuts for a toppin
• l t dried basil
• 1/4 t dried oregano
• dash of black pepper
• 1 cup canned crushed tomatoes
• 1/4 cup diced onions

1. Coat a large non-stick frying pan with a non-stick spray. Place over medium heat for two minutes to warm the pan. Add the scallops and saute for about three minutes. Then add the lemon juice, garlic powder and water and cook for two minutes or until the scallops are opaque. Take off heat.
2. In a large bowl toss together the lettuce, cucumbers and sliced tomatoes then cover with the cooked rice, and top with the scallops. Sprinkle feta cheese over the top.
3. In another large bowl whisk together the parsley, vinegar, oil, basil, pepper and oregano then add the crushed tomatoes and diced onions. Pour this mixture over the scallop and rice mixture and toss well. Sprinkle a handfull of black olives or pine nuts over the top.
4. ENJOY!!!!+

scallops, lemon juice, water, garlic powder, romaine lettuce, cucumber, tomatoes, rice, t, red wine vinegar, t, olive oil, black olives, basil, oregano, black pepper, tomatoes, onions

Taken from www.epicurious.com/recipes/member/views/mediterranean-scallop-salad-1206450 (may not work)