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Reprinted from The Edge 2003.2004
Photo by Greg Bailey
Seared Scallop Martini Salad


• 3 — 4 cups mixed greens
• 12 sea scallops, patted dry
• 4 T black & white sesame seeds
• 1 T extra-virgin olive oil
• 8 dilly beans (pickled green beans)

• 2 T lemon juice
• 1 t dry vermouth
• 2 T good quality vodka
• 1 t caper juice
• 2 T extra-virgin olive oil
• 8 — 10 jalapeno-garlic green olives, coarsely chopped
• salt and pepper to taste

Coat both sides of each scallop with sesame seeds while heating a cast-iron frying pan over medium-high heat. Sear scallops in olive oil, turning once. Mix all ingredients for dressing immediately before serving (use a martini shaker if you wish!) and loosely pile lettuces into martini glasses. Place scallops on top of greens and garnish with dilly beans.

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