Scallop salad

Indulge in a divine culinary experience with this delectable Scallop Salad. Bursting with fresh flavors and vibrant colors, it's a must-try dish!

Ingredients:

• 2 tablespoons finely chopped shallot
• 2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 5 tablespoons extra-virgin olive oil, divided
• 2 heads escarole or frisée, chopped (about 4 cups)
• 1 large head green-leaf lettuce, chopped (about 6 cups)
• ⅓ cup diced pancetta
• 2 tablespoons nonpareil capers, rinsed and patted dry
• 340g sea scallops, patted dry
• ½ teaspoon cracked pepper, divided

Instructions:

1. Mix finely chopped shallot, vinegar, and mustard in a small bowl. Gradually blend in 2 tablespoons of oil; set aside. Place escarole (or frisée) and lettuce in a large heatproof bowl; set aside.
2. Place pancetta in a cold medium skillet; heat over medium heat. Cook, stirring now and then, until the pancetta turns crispy, for about 6 to 8 minutes. Using a slotted spoon or tongs, move the pancetta to a plate lined with paper towels. Do not clean the pan.
3. Pour 2 tablespoons oil into the skillet and raise the heat to medium-high. Add capers; cook while stirring frequently until they become crispy and start to open up, in about 2 to 3 minutes. Using a slotted spoon or tongs, transfer the capers to the plate with the pancetta. Drizzle the hot oil from the pan over the greens, mixing to coat. (The greens will slightly wilt.),
4. Return the skillet to medium-high heat and add the remaining 1 tablespoon of oil. Season scallops with 1/4 teaspoon of cracked pepper and cook without moving them until they develop a golden brown color, approximately 3 minutes per side. Take off the heat.
5. Add the shallot mixture, pancetta and crisped capers to the greens and gently mix. Place the salad on individual plates or a serving platter and place the scallops on top. Sprinkle with the remaining 1/4 teaspoon of pepper.

Summary:

• Calories: 1113 kcal
• Fat: 85 g
• Protein: 55 g
• Carbs: 38 g
• Potassium: 2420 mg
• Magnesium: 174 mg