Pan Seared Scallop Salad
|Lime juice||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Thawed chopped frozen artichoke hearts||1 1⁄2 Cup (24 tbs)|
|Chopped cucumbers||1 1⁄2 Cup (24 tbs)|
|Plum tomatoes||2 , chopped|
|Minced shallots||1 Tablespoon|
|Mixed lettuce||4 Cup (64 tbs)|
|Torn radicchio leaves||6 Large|
|Basil leaves||5 Large, coarsely chopped|
|Jumbo sea scallops||1 Pound|
|Ground black pepper||1 Teaspoon|
To make the vinaigrette: In a small bowl, whisk together the lime juice, vinegar, honey, and oil.
Season with the salt and pepper.
To make the salad: In a medium bowl, combine the artichoke hearts, cucumbers, tomatoes, and shallots.
Add half of the vinaigrette and toss to coat.
In a large bowl, combine the lettuce, radicchio, and basil.
Add the remaining vinaigrette and toss to coat.
Coat a large no-stick skillet with no-stick spray.
Place over medium-high heat until hot.
Sprinkle the scallops with the pepper.
Add to the skillet and cook for 2 to 3 minutes per side, or until opaque.
Divide the lettuce mixture among dinner plates.
Top with the artichoke mixture and the scallops.