Scallop Salad

  • Preparation Time: 25 minutes
  • Cook time: 5 minutes
  • 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.