Sea Scallops "A LA MODE"

I cook this recipe once every two weeks or so. It's mouth watering news, when I tell my family that we are having it for dinner. I am not afraid to to say that the taste of this meal could very well equal to, that of any exclusive Restaurant. If you don't believe me, I invite you to come for dinner and try it for yourself.

Sea Scallops "A LA MODE" is a combination of natural sea scallops and a salad. I am going to share with you this recipe because not only I know you will impress anyone that takes a bite but it is also a quick and easy recipe...

Salad ingredients:

1. Bag of Organic baby romaine salad
2. Organic natural dry cranberries (small ones)
3. 1 avocado
4. 1 bag of chopped walnuts
5. Container of gorgonzola cheese
6. Olive oil
7. Honey
8. Modena balsamic vinegar

How to make the Salad:

- On a frying pan you put about 2 cups of chopped walnuts (or as much or as little.) Toss a bunch of sugar while heat is medium-high to melt the sugar with the walnuts. Stir constantly so that this mixture does not burn nor stick. When sugar is melted put on bowl and leave to cool off.

- Toss salad leaves into a big salad bowl, then put the caramelized walnuts, cut an avocado into thin slices, next, put gorgonzola cheese (use half of container) ALL TOGETHER.

- To make the dressing, use a jar or glass container. Same amount of olive oil, honey and modena balsamic vinegar, shake and put in the refrigerator until serving time.

Scallops ingredients:

1. 3-4 natural sea scallops (per person)
2. 3 tablespoons of Flour
3. 1/2 teaspoon salt
4. 1/2 teaspoon Dried marjoram
5. Olive oil
6. 1 1/2 tablespoons Dry white wine
7. 1 tablespoon Modena balsamic vinegar

How to make the scallops:

Combine ingredients (2,3,4) in a large zip-lock plastic bag; add the scallops, seal bag and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add scallops (one by one) cook for 5 minutes, each side, or until golden. Remove from skillet, keep warm on another pan.

Add wine and vinegar to skillet (where scallops where cooking) and cook for 5 minutes or until slightly thick, stirring with a whisk. Put scallops back in skillet with mixture, let them soak for 2-3 minutes, remove from heat.

Serve on a plate with salad and a glass of your favorite wine. ENJOY IT!

PS: I want to thank Rebecca, one of my best friends, for sharing her yummy salad recipe with me.