Pan Seared Scallops On Balsamic Baby Greens
- 12 Jumbo Scallops
- 1 lb organic baby greens
- 1 tbsp Dijon Mustard
- 1/3 C good quality balsamic vinegar
- 1/4 C Spenda (or sugar)
- 1/3 C Olive oil
- 1 clove minced garlic
- Salt and pepper
- Dressing: in small mixing bowl whisk together mustard, garlic, splenda, and vinegar. While whisking, slowly add oil. Add salt and pepper to taste. Set aside.
- Scallops: Pat scallops dry with paper towel, season with salt and pepper. Place scallops in hot non-stick frying pan and sear approx 2-3 mins, until deep golden brown crust forms, repeat on other side.
- Salad: Just before serving, dress salad and place about 1 cup on individual plates, top with 3 warm scallops per plate and a dash of fresh ground pepper.
- Serve immediately, enjoy
jumbo scallops, baby greens, mustard, balsamic vinegar, spenda, olive oil, garlic, salt
Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-on-balsamic-baby-greens-1201533 (may not work)