Ingredients
1/4 pitted black olives
1Tbs bottled roasted red pepper
1/2 tsp minced garlic
1 tsp dijon mustard
1Tbs red wine vinegar
1/4 tsp fresh lemon juice
1/3 c olive oil
1 lb sea scallops, rinsed and drained
2 ripe tomatoes, cut in wedges
2 cups spring salad
Preparation
In a food processor blend olives, peppers, garlic, mustard, vinegar, lemon juice and blend until smooth. Add 3 Tbs olive oil and blend. Heat charcoal grill and grill scallops until just cooked through, 2-3 minutes per side. Transfer to a plate and keep warm. Grill tomatoes until tender 1-2 minutes per side. Toss spring greens with half the vinaigrette and divide between 4 plates. Top with scallops and tomatoes and serve with remaining vinaigrette.
