Winter White Salad With Pan Seared Scallops - cooking recipe

Ingredients

2 lbs sea scallops, patted dry
salt
fresh ground black pepper
1/3 cup flavored olive oil (I chop basil and infuse the oil for 1/2 hr or so)
1 lemon, juice of
1/2 cup raspberry vinegar
1 teaspoon Dijon mustard
1 tablespoon sugar
1 tablespoon poppy seed
3/4 cup olive oil
12 cups lettuce (bibb, Boston, Romaine, frisee and Belgian endive)
1 cup sliced mushroom
1 cup chopped walnuts, , lightly toasted
1 cup fresh raspberry

Preparation

season scalops with salt and fresh pepper.
Heat the flavored oil in a skillet over med-high heat.
Add scallops and saute.
Drizzle with lemon juice and set aside.
Make the vinaigrette by whisking together the rasp.
vinegar, dijon mustard, sugar, salt, pepper and poppyseeds.
Add olive oil in a steady stream.
Set aside.
Toss the lettuce, scallops, mushrooms, walnuts and raspberries.
Pour vinaigrette over the top or pass it around.