Add To Favorites
Rinse scallops to remove all sulfites. Remove "foot" on scallop and dry by letting them sit on a paper towel for 20 minutes. Season with salt and pepper. Heat Fustini's robust olive oil in sauté pan. When oil is hot, add scallops one at at a time to pan. Do not disturb and let them sear for 1-2 minutes. When able to easily loosen from pan, flip scallop over and sear other side. When done, turn off heat and drizzle with Fustini's Sicilian Lemon balsamic to deglaze the pan.
In a small bowl, whisk together Fustini's medium olive oil, Iron Fish Honey vinegar, honey and mustard until emulsified.
In the bowl for serving to assemble salad (Romaine, tomatoes, onion and bacon) on one side of the bowl. Place cooked pasta on the other side. Drizzle vinaigrette over salad and pasta, then top with scallops. To finish, drizzle olive oil over the whole dish.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.