Seared Scallop Salad

In summer heat, quick and easy salads make great meals. Here's one that's sure to please everyone. Scallops are delicious and healthy for you.

                                                    
                                                      Seared Scallop Salad

12 large scallops, cleaned
1/8 cup olive oil
1/8 cup rice wine vinegar
1/4 tsp Dijon mustard
1 tsps. lemon juice
1 tsp chopped fresh dill

1 bag mixed greens
1 small carrot, peeled and shredded
1/4 red onion, French cut
1/2 cucumber, peeled, shredded
1 cup Italian Dressing

Mix olive oil, rice wine vinegar and Dijon mustard. Marinate scallops in mixture and place in refrigerator for 30 minutes. Remove from marinade and sautee over medium heat 4 minutes on one side. Add lemon juice and dill, mix contents of pan, and sautee other side of scallops 4 minutes until done. Be careful not to overcook. Add salt/pepper to taste.

Place a handful of mixed greens on plate. Add some carrots, cucumber and onion. Sprinkle with Italian Dressing. Place 4 scallops per plate. Serve with buttered toast points or toasted sliced Frech Bread.