Summer Scallop Salad

     Arnauld requested scallops for dinner.  My Grandma's garden is starting to produce tomatoes at a rapid pace, I can hardly keep up.  I decided to put them to good use, along with cucumbers from our own garden and lettuce from the farmer's market, in a salad topped with scallops. 

Summer Scallop Salad
Recipe from Better Recipes

Ingredients
3/4 lb scallops
1 tbsp lemon pepper
1/4 tsp salt
3 tbsp olive oil
2 tbsp fresh chives, chopped
2 garlic cloves, minced
1 tbsp balsamic vinager
1 tbsp honey
1 tbsp molasses
salad made from your favorite salad ingredients

Method
1. Sprinkle lemon pepper and salt over scallops.  Mix to coat.
2. Heat 1 tablespoon of olive oil in a large skillet over medium high heat.  Cook the scallops until they are firm and opaque.  Remove them from the skillet and place them on a paper towel to drain.
3. In the same skillet, mix the remaining oil, chives, garlic, vinegar, honey, and molasses.  Allow these ingredients to come to a boil and then remove from the heat.  Drizzle this sauce over your salad topped with scallops.

The Taste Test
There is nothing better than super fresh ingredients prepared simply.  This was a quick and easy dinner, tossed together in less than 15 minutes.