Greek Salad With Ruby Chard Topped With Scallops

Directions

1. 1
   In a small bowl, add the lemon the wine and the Dijon Mustard the sea salt and the pepper
2. 2
   In a large bowl toss all of the salad ingredients with the dressing and set aside.
3. 3
   Gradually whisk in the olive oil in a stream until well blended.
4. 4
   Pat dry the Scallops and season with ground chili powder sea salt and fresh ground black pepper.
5. 5
   In a frying pan, add the oil and heat until the oil shimmers.
6. 6
   Add the Scallops and lower the heat to medium cook on each side for five minutes until nice and brown.
7. 7
   Place a mound of salad in the middle of a plate then place three Scallops on top of salad.
8. 8
   Serve with some fresh garlic bread