Greek Salad with Grilled Scallops | Adelphia Seafood, Pennsylvania
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried oregano, fresh oregano, thyme, and lemon juice; season with salt & pepper.
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Cooking tools:
- Grill
- Grill pan
- Whisk
- Mixing bowl
- Tongs
Ingredients
- 1 pound Scallops ((Sea or Bay))
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 4 cloves garlic (chopped)
- 1 tbsp dried oregano
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme leaves
- 1 lemon (juiced)
- kosher salt
- ground black pepper
- 4 tomatoes (seeded & cut into chunks)
- 1 medium red onion (thinly sliced )
- ½ pound feta cheese (crumbled)
- ½ cup Kalamata olives (pitted)
- romaine lettuce (torn into pieces)
- lemon wedges (for garnish)
- fresh oregano leaves (for garnish)
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