Mixed Green Salad w/ Chianti Poppy Seed Vinaigrette and Almond Crusted Scallops

  • 1/4 c. Caffe Nonna’s Chianti Jelly
  • 1 Tbsp. Poppy Seeds
  • 1 Tbsp. Red Onion (small dice)
  • 1 tsp. Lemon Zest
  • 2 tsp. Balsamic Vinegar
  • 3 Tbsp. Olive Oil
  • kosher salt / cracked black pepper to taste
  • 16 Sea Scallops (10/20 size)
  • olive oil for sautéing
  • 1/8 c. Almonds (toasted)
  • 1/8 c. A.P. Flour
  • kosher salt / cracked black pepper to taste
  • 8 c. Mixed Baby Greens
  • 4 Plum Tomatoes (cut lengthwise into 4 sections each)

  1. In a bowl combine the first six (6) ingredients and wisk together well. Season with kosher salt and cracked black pepper. Set aside.
  2. Make the almond flour by toasting the almonds at 350 degrees for approximately 10 minutes. Let them cool. Now add the almonds and the flour with some kosher salt and cracked black pepper to the food processor and pulse until blended well. Put mixture in a pan and set aside.
  3. Place the scallops on a plate with some of the almond flour and roll them around until they are coated. Shake off any excess flour.
  4. In two (2) saute pans bring 1Tbsp. of olive oil in each to temperature on medium heat. Start placing the scallops in the pans. Do not crowd them. Saute the scallops for 2-3 minutes then turn them on their other side and saute for 2-3 more minutes. Now turn off the heat and let rest.
  5. Place the greens in a medium bowl and drizzle with the Chianti poppy seed vinaigrette. Do not over dress the lettuce!!
  6. Take four (4) plates and place equal amounts of mixed greens on each plate. Place four (4) sections of tomato around the plate alternating with the scallops.
  7. It’s simple, easy and tasty. Enjoy!!!!

Serves 4 Entrees or 8 Appetizers

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