Seared Scallop Salad and Pasta Bowl – Fustini's Oils & Vinegars

Ingredients

• 8 U10 dry scallops
• 7 tablespoons Fustini's Delicate SELECT olive oil, divided
• 2 tablespoons Fustini's Sicilian Lemon balsamic
• 1/4 cup Fustini's Iron Fish Honey Vinegar
• 2 teaspoons honey
• 1/2 teaspoon wholegrain mustard
• 2-3 cups Romaine, chopped
• 1 cup cherry tomatoes, sliced in half
• 1/4 cup red onion, sliced thin
• 2 slices of bacon, cooked
• 2 cups penne pasta, cooked
• Fustini's Delicate SELECT olive oil, for garnish