Updated: March 31 2006

TV 7 Morning Show 4/7/2006

“Warm Scallop Salad with Sweet Balsamic Vinaigrette”

4 Cups Salad Greens

2 Cups Basil Leaves cut into strips ½ inch long

1 Cup Diced Cucumber

1 Cup Diced Tomato

1 Cup Diced Green Bell Pepper

1 Pound 20 – 30 Count Sea Scallops

¼ Cup Olive Oil

1/8 Cup Balsamic Vinegar

1/8 Cup Brown Sugar

Combine the first five ingredients to make four entrée size salads.  In a 14 inch sauté pan on medium heat, add two tablespoons of the olive oil.  Sauté the scallops on both sides for four minutes.  Divide the scallops evenly on top of all four salads.  Add the remaining olive oil, vinegar, and sugar to the pan.  Let simmer for 2 – 3 minutes and drizzle over the salads.  Enjoy!