Seared Scallop Salad and Pasta Bowl – Fustini's Oils & Vinegars
Seared Scallop Salad and Pasta Bowl with Fustini's Delicate SELECT Olive Oil, Sicilian Lemon Balsamic, and Iron Fish Honey Vinegar. Perfectly paired for a delicious, quick meal.
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving bowl
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
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
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