Pan-Seared Scallops with Tomato Salad - Ginsberg's Foods
• 1 cup Ken’s® Balsamic Vinaigrette, divided • 2 Shallots, finely chopped • 2 cloves Garlic, minced • 1 tsp ea Kosher salt and freshly ground black pepper • 3 c
Ingredients
- 1 cup Ken’s® Balsamic Vinaigrette, divided
- 2 Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 tsp ea Kosher salt and freshly ground black pepper
- 3 cups Mixed small tomatoes such as red and yellow grape or cherry, halved
- 2 Tbsp Capers
- 1/4 cup Chopped basil
- 2 Tbsp Chopped chives
- 2 Tbsp Chopped dill
- 2 Tbsp Vegetable oil
- 12 large Sea scallops, side muscle removed
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