Scallops with Spinach Salad

Ingredients

• 250 g fresh flat-leaf spinach
• 250 g Cherry Tomatoes
• 2 shallots
• 3 tbsp sherry vinegar
• 1 tsp sweet mustard
• 6 tbsp Olive oil
• Salt
• black pepper (freshly ground)
• a handful basil leaves
• 2 tbsp sesame seeds
• 12 scallops (prepped and cleaned)

Instructions

1. 1.

   Wash the spinach, discard any tough stems, and spin dry.

2. 2.

   Rinse the tomatoes and halve them. Peel the shallots and slice very thinly or shave into ribbons.

3. 3.

   Whisk together vinegar, mustard, 4 tbsp oil, salt, and pepper for the dressing. Toss the spinach, basil, tomatoes, and shallots with the dressing and arrange on plates.

4. 4.

   In a non-stick pan toast the sesame seeds without added fat until golden brown, remove and cool. In the same pan sauté the cleaned scallops in 2 tbsp oil, about 2 minutes per side, until golden brown. Season with salt and pepper, place atop the salad, and sprinkle with toasted sesame.

5. 5.

   Serve immediately.