Grilled Sea Scallop Salad with Almonds & Blueberries

Instructions
Marinate scallops in enough Seafood Marinade to coat for about 15 to 30 minutes. Place scallops on skewers on hot grill and cook 3 minutes each side. Arrange mixed greens on serving plates and garnish with scallops, fresh blueberries, almonds and blue cheese crumbles. Offer balsamic vinaigrette on the side.

Simple Balsamic Vinaigrette: In a blender mix 3 tbsp. balsamic vinegar, 1 tsp. Dijon mustard, 1 garlic clove (crushed), and 3/4 cup olive oil per serving of salad. Whisk well before serving. Cover and store leftover vinaigrette in refrigerator.


Recipe prepared by Chef Charles Thain