3/4 cup extra virgin olive oil

1 dash cayenne

1 teaspoon black pepper

1/2 teaspoon garlic salt

1 pound fresh scallops

3 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 teaspoon dijon mustard

2 cloves garlic, sliced

1 box cheery tomatoes

1 bag spring mixed greens

1/2 red onion, sliced thin

1/2 red bell pepper, sliced thin

1/2 yellow bell pepper sliced thin

 

Bread Dipping Plate

1/2 cup olive oil

6 tablespoons balsamic vinaigrette

course black pepper to tasting 

Rinse scallops and toss with the cayenne, black pepper, and garlic salt by softly rolling the scallops in the spices. Lay the scallops in a sauté pan with a little olive oil at medium heat. Pan sear  the scallops on each side for about 2 minutes each. Once completed, remove and let the scallops rest.

 

In a small bowl stir together the vinegar, mayonnaise, dijon mustard, cayenne, pepper, and garlic. Slowly continue

to stir in the olive oil. Layer the spring salad mixed greens, topped with the onion, peppers, and cheery tomatoes. Pour

the dressing over the dish. Layer the scallops on top.

 

In a large flat plate, pour a thin layer of olive oil, sprinkle the balsamic vinaigrette and course crushed black pepper.

Toast loaf of bread and dip into sauce during meal.