Serves: 3
Total Calories: 237

olive oil
1 pound large sea scallops, rinsed
2 tablespoons fresh lemon juice
salt and freshly ground black pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint leaves
2 large ripe tomatoes, cut into bite-size pieces
6 cups tender salad greens, torn into bite-size pieces

1 Heat a grill pan over medium-high heat until a drop of water sizzles when dropped on the surface. Brush the pan lightly with oil.

2 Pat the scallops dry and place them on the grill pan. Cook until the scallops are lightly browned, about 2 minutes. Turn the scallops and cook until browned and slightly translucent in the center, 1 to 2 minutes more.

3 In a large bowl, whisk together the lemon juice with 3 tablespoons oil. Add the scallops and toss well. Let stand 5 minutes, stirring once or twice.

4 Add the herbs and tomatoes to the scallops and stir gently. 5 Arrange the lettuce on serving plates. Top with the scallop mixture and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 3
Total Calories: 237
Calories from Fat: 18

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Green Salad with Lemon and Pine Nuts
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Lemon Cream Dressing
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Mixed Green Salad
Mushroom and Parmigiano Salad
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Orange-Honey Dressing
Pear and Pecorino Salad
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