Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------TASTE OF SF-----------------------------
3 c Assorted baby greens 4 cl Garlic, minced
1 Head radicchio, chpd 2 md Ripe tomatoes, peeled,
3/4 c Virgin olive oil -seeded, diced
1 lb Fresh bay scallops Salt and pepper

-----------------DIJON MUSTARD VINAIGRETTE----------------------
1/4 c Red wine vinegar 1 c Virgin olive oil
2 ts Dijon Salt and pepper

CA Culinary Academy Salad: Arrange greens on 6 chilled plates.
Distribute radicchio equally. Sprinkle approx 2T vinaigrette over
each salad. Heat oil in skillet and saute scallops until opaque, 1
min. Reduce heat and add garlic and tomatoes. Season with salt and
pepper. Heat 1 min. Place scallop mixture on top of radicchio. Dijon
Mustard Vinaigrette: Combine with a whisk. Season with salt and
pepper. Submitted By DAN KLEPACH On 04-28-95

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