Scallop Salad with Dried Cranberries and Gorgonzola Cheese Recipe

Serves 4

• 1 pound sea scallops, large
• 1/4 cup flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 tablespoons grapeseed oil
• 6 cups lettuce, sliced 1/2 inch thick
• 4 ounces dried cranberries
• 2 ounces balsamic vinegar
• rice wine vinegar, seasoned, to taste
• salt and pepper to taste
• 1 lemon sliced

Toss scallops in flour with sea salt, cayenne pepper and black pepper. Heat grapeseed oil in skillet and saute on medium-hot heat, turning as needed (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, gorgonzola cheese, cranberries and balsamic vinegar in mixing bowl. Toss gently with tongs.

Neatly place salad in the middle of plate. Arrange scallops around the top and sides of greens. Garnish with lemon slices.