1 tablespoon sherry wine vinegar
1 1/2 tablespoons Freeze Dried Shallots
1 tablespoon DeCarlo Il Classico Novello Extra Virgin Olive Oil
10 large sea scallops
4 teaspoons Porcini Infused Olive Oil
1/2 cup chopped fresh chives
1/2 lb of fresh salad greens
Sale di Cervia Sea Salt
Freshly ground Five Peppercorn Mix
Combine Sherry wine vinegar, Dried Shallots and 4 teaspoons of Porcini Oil, Sale di Cervia Sea Salt and
Freshly ground Five Peppercorn Mix in a medium bowl. Whisk. Mix the salad greens with vinaigrette. Set aside.
Heat tablespoon of DeCarlo Il Classico Novello Extra Virgin Olive Oil in a heavy large skillet over medium heat. Add scallops to skillet and cook three minutes; turn and cook for an additional two minutes.
Place the salad greens on two plates. Place 5 scallops in the center of each plate on the salad. Drizzle remaining dressing over the scallops. Sprinkle with chives.