Grilled Sea Scallops With Avocado & Apple Salad

Sea Scallops Ingredients

• 12 large sea scallops, side muscles Trimmed, half horizon

• 1 avocado, pitted, peeled, and dives into bite-size chunks

• 1 Granny Smith apple, seeded and sliced into segments

• 1 yellow or red tomato, seeded and diced

• 8 Red grape tomatoes, halved

• 2 two large handfuls baby arugula

Step 1

Grill the scallops just opaque in the center, grill about three minutes per side.

Step 2

In a large bowl, combine the dice avocado, Apple, tomato, and baby arugula. At the mustard vinegar rat and toss lightly. Serve immediately and either platter or individual plates top with the grilled scallops.

Mustard Vinaigrette Ingredients

• 1 small Shallot, minced

• 3 tablespoons pommery mustard

• 1/4 Cup white vinegar

• 1/2 vegetable oil

• Salt-and-pepper

Step 1

Come by the Charlotte and mustard mix well, at the vinegar and mix well slowly whisk in the oil.

Step 2

Mix until well blended. Season with salt and pepper. Use immediately I’ll keep my refrigerator for up to two weeks.