Lunch: Grilled Scallops Over Mixed-Green and Herb Salad

A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops. Mix and match the herbs to your liking; you could even use all parsley if you prefer. Just make sure you have a total of two cups.

This recipe includes superfoods such as:

Basil

Health benefits of Grilled Scallops Over Mixed-Green and Herb Salad

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lb. sea scallops
1 tbsp. plus 1/2 cup olive oil
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
4 tsp. sherry vinegar or red- or white-wine vinegar
1/2 lb. mixed salad greens (about 4 quarts)
3/4 c. loosely packed basil leaves
3/4 c. loosely packed flat-leaf parsley leaves
1/2 c. loosely packed mint leaves
1/4 c. chopped fresh chives or scallion tops
4 tsp. drained capers

Instructions

Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
Variations: Substitute grilled shrimp for the scallops. Flaked cooked salmon would also be delicious in place of the scallops.
Wine Recommendation: America's love affair with pinot grigio is based in part on the wine's versatility, which extends even to many-flavored salads such as this one. Crisp, with a subtle nuttiness and a round, soft, medium body, a pinot grigio from Friuli will also be a perfect partner for the scallops.

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