4 tablespoons extra virgin olive oil, divided
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons balsamic vinegar
2 teaspoons grainy mustard
1 teaspoon sugar or honey
½ teaspoon sea salt, divided
10 cups arugula
1 cup fresh basil leaves, chopped
½ cup roasted tomatoes
1 pound large scallops large
1/4 cup Asiago Cheese, grated
fresh ground pepper, to taste
Whisk 3 tablespoons oil, lemon juice, vinegar, mustard, sugar and 1/4 teaspoon salt in a small bowl.
Combine arugula, basil, and tomatoes in a large bowl.
Sprinkle scallops with remaining salt. Heat remaining oil in a large nonstick skillet over high heat. Add scallops and cook, turning or tossing from time to time just until they turn pink and are opaque in the center, 2 to 3 minutes. Alternatively you can grill the scallops
Meanwhile, whisk the dressing again and pour over arugula mixture and toss to coat. Divide salad mixture onto four plates.
Add scallops on top and sprinkle with a tablespoon of cheese on each salad. Grind on pepper to taste.
Per Serving: 420 Calories; 19g Fat (3g sat); 31g Protein; 40g Carbohydrate; 2.5g Sugars; 8g Dietary Fiber; 44mg Cholesterol; 753 Sodium.