Ingredients

• 1 T Dijon mustard
• 1 T honey
• 1 t red wine vinegar
• 1 T lemon juice
• 1 T olive oil
• 4 ea large sea scallops
• 4 oz spring or mesclun mix
• olives

Instructions

1. Whisk together the mustard, honey, vinegar and olive oil. Season to taste.
2. Sear the scallops, then remove from the pan.
3. Pour the dressing into the pan, then toss with the greens to wilt.
4. Plate the greens, top with the scallops, garnish with olives and serve.

Source: Old Post Office

Contributed by: Skip