This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Pan Seared Sea Scallops
Over seaweed salad

This dish has it all. It’s flavorful, easy and seasonably colorful.

1 doz. sea scallops, drudged in the flour
4 servings prepared seaweed salad
¼ cup semolina flour
4 tablespoons extra virgin olive oil
1 clove garlic finely chopped
2 tablespoons white wine
2 tablespoons fish broth
4 leaves radicchio for garnish (optional)

In a large 12-14" skillet, add the olive oil and heat until hot but not smoking. Add the scallops and sear on one side for about one minute, turn and sear on the other side for about a minute more. Add the garlic and sauté for about 30 seconds. Add the wine, followed by the broth and cook one to two minutes more or until the scallops are opaque and no longer translucent. In the meantime arrange the seaweed salad onto a large serving platter or divide on to individual plates. Remove the scallops from the pan and arrange them around the seaweed. Garnish with the radicchio and serve.