Pan Seared Scallops on Baby Greens Salad


2 lbs. vine-ripened tomatoes, ½ inch diced
2 medium red onions, diced
2 cloves garlic, minced or smashed
½ tsp. red pepper flakes
2 Tbs. fresh basil
Kosher salt and freshly ground black pepper, to taste

Wash and prepare tomatoes. After dicing, place into a mixing bowl; combine with remaining ingredients; set aside while you prepare the dressing.

2 ½ cups ev olive oil
2 cups balsamic vinegar
¼ cup brown sugar
1 shallot
1 tsp. black pepper, coarsely ground
1 tsp. fresh oregano, minced
1 Tbs. fresh basil, minced
Kosher salt, to taste

4 large sea scallops (or 8 sea scallops if in the Midwest!)
2 Tbs. evoo
2 Tbs. butter
¼ cup white wine
Kosher salt and freshly ground black pepper, to taste
6 cups baby greens


Place vinegar, brown sugar, shallot, and pepper into bowl of food processor; process until shallot is finely minced. With processor running, pour evoo in a stream through feeder tube; process until dressing is emulsified. Pour dressing into a bowl and stir in herbs; season to taste with salt. Pour 1 cup prepared dressing over tomato mixture in bowl, reserving remainder of dressing. Meanwhile, prepare scallops.

Heat butter and oil just to smoking point in large saute pan; sear scallops on both sides for about 1 minute. Deglaze pan with white wine and let scallops simmer for 25-30 seconds.

To serve, toss greens with ½ cup of prepared dressing; place onto large serving platter. Sprinkle greens with 1 cup of prepared tomato mixture (or more, if desired). Top tomato mixture with scallops and serve at once.