Caramelized Scallops With Baby Greens And Lemon Vinaigrette

1. 1

   In a small, deep bowl, measure out the vinegar. Add the mustard, salt and pepper - whisk together.

2. 2

   Add olive oil, whisking as you add.

3. 3

   In a large bowl, toss the greens with enough of the vinaigrette to lightly coat them. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.

4. 4

   Pour sugar onto a dinner plate and roll the scallops in the mixture. Set aside.

5. 5

   Using a large skillet, heat the oil. When hot, add the scallops and cook for 2 minutes on each side, until lightly browned. Do this in batches, adding more oil if needed. Heat the additional oil before adding the second batch of scallops.

6. 6

   Serve a portion of the caramelized scallops on top of each portion of the dressed salad. Just one more squeeze of lemon juice - now serve, immediately.

* Per serving · 4 servings · Values may vary.