Equipment Bowl Non-stick skillet Ingredients 8 Day Boat (u10) scallops 2 tsp. corn oil 1/4 tsp. kosher salt Cracked pepper 2-4 heads of baby greens cleaned and spun dry (mixed variety) 1 large shallot diced 2 Tbsp. citrus juice 3 Tbsp. sherry wine vinegar 1/2 tsp. kosher salt Freshly ground pepper 1 cup very good quality olive oil Directions Pre-heat oven to 400 degrees Put the diced shallots in a bowl with the vinegar, citrus juice, salt and pepper. Allow this to infuse for 10-15 minutes. Whisk in the olive oil. Adjust the seasoning to taste. Salt the 8 scallops on both sides and set aside. Heat the 4 teaspoons of oil in a non-stick skillet until almost smoking hot. Sear both sides of scallop until crusted golden. Remove to a pan with a rack (sprayed with oil). Finish for 3-4 minutes in the preheated oven. Pairs With Beringer Private Reserve Chardonnay View Wine