Seared Scallops over Greens with an Orange Muscat Champagne Vinaigrette

Long name, lots of ingredients, but easy to make and DELICIOUS!!!  

Much like Elaine from Seinfeld, I love BIG salads.  If I'm eating veggies, 

I want lots of them!  I also had this delicious vinegar from Trader Joe's 

lying around, and it made a perfect dressing.

The whole recipe makes one BIG salad and is 6 Points+.  

This salad is a meal, not a starter! If you want to serve this at the beginning 

of the meal, consider the recipe to serve at least 2. 

Don't let scallops scare you, despite what you hear from Gordon Ramsey, I find them easy to cook.  If you don't enjoy scallops, shrimp would taste great as well.

Ingredients

1/2 lb scallops (I use dry sea scallops, but they are pricey.  There are 6 in a 1/2 lb)

2 cups spring mix (baby spinach would be delicious as well)

1 beefsteak tomato, sliced

1/2 red onion, sliced

1/2 cup sugar snap peas, vein removed

1/4 cup alfalfa sprouts

2 scallions, thinly sliced

3 tbsp orange muscat champagne vinegar (I use one from Trader Joe's, you can substitute another flavored vinegar if you can't find this one)

1 tsp olive oil

1/2 tbsp ginger paste

salt

black pepper

cayenne pepper

Spray a pan with non-stick spray and set over medium-high heat.  Pat the scallops dry and season with salt, black pepper and a touch of cayenne pepper.  Once the pan is nice and hot, add the scallops.  Make sure to use a pan large enough so the scallops are not crowded or else they will just steam, not sear.  After about 2 minutes, turn scallops over and cook for another two minutes.  Scallops should NOT be cooked until they are firm, that means they are overcooked and will taste like rubber.  You want them to have a lot of give when you touch them.  As soon as they are done and have nice color on each side, remove onto a plate and put on the side.

Combine spring mix, tomato, onion, snap peas and alfalfa sprouts in a large bowl, toss to mix.

In a smaller bowl, combine the vinegar, oil, scallions and ginger paste.  Whisk, add salt and black pepper to taste.  

Pour dressing over vegetables and toss to coat.  Place on a plate and serve the scallops over top.

Enjoy!