Your Life: Grilled Sea Scallops with Beet and Yellow Tomato Salad

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Ingredients:

U-10 Diver Scallops
1 Tbsp. olive oil
1 tsp. granulated garlic
Salt and pepper to taste

2 lbs. beets, roasted, peeled, and cut in cubes.
1 small red onion (sliced)
2 Tbsp. basil (chiffonade)
1 red bell pepper (sliced)
2 Tbsp. olive oil
2 Tbsp. Sherry Vinegar
1 tsp. granulated garlic
Salt and pepper to taste

Instructions:
Combine scallops, olive oil, garlic, salt and pepperin a bowl and mix well.

Heat a pan on the stove and pan sear the scallops for 4 minutes on each side.

Remove the scallops and serve, the scallops should be served at medium temperature.

Combine beets, red onion, basl, red bell pepper, olive oil, sherry vinegar, garlic, salt and pepper in a bowl and mix well.

Slice 3 yellow tomatoes and place them around the edge of the plate.

Place scallops around the salad.