Crusted Scallop Salad with dried Cranberries and Roth Kase Buttermilk Blue

Servings: 8

• 2 pounds bay scallops, large
• 1/2 cup flour
• 1 teaspoon sea salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 4 tablespoons grapeseed oil
• 12 cups mixed lettuce, natural
• 8 ounces  Roth Kase Buttermilk Blue (a tangy, creamy blue cheese, available at Open Harvest)
• 8 ounces dried cranberries
• 4 fluid ounces balsamic vinegar
• salt and pepper to taste
• 2 lemon, sliced

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

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

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

Per Serving  309 Calories; 16g Fat (46.1% calories from fat); 26g Protein; 16g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.