Scallops In Salad

Preparation:

Preparation: Open the shells, extract the white and orange parts, remove the dark part. Heat two tablespoons of oil in a pan and quickly brown the scallops. Scald the tomatoes, peel them, remove the seeds and cut them into cubes. Wash the lettuce, dry it and cut it into strips. Collect it in a salad bowl, add the rocket and tomatoes. In a bowl, dilute a pinch of salt with the vinegar, add a few tablespoons of oil, pepper, mix and dress the salad. Add the scallops, mix gently and serve. Accompanying wines: Alto Adige Müller-Thurgau DOC, Verdicchio Di Matelica DOC, Corvo Colomba Platino IGT Di Sicilia.