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

Pan seared sea scallops over thinly sliced romaine, topped with prepared seaweed salad

6 slices of tomato (cut in ¼ inch slices)
2 cups thinly sliced romaine
1 cup prepared seaweed salad
6 sea scallops (dry and dredged in flour)
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove fresh garlic--minced

In a sauté pan over high heat add oil, warm for about 30 seconds and add the scallops. Cook for about 2 minutes on each side or until golden brown and turn. Add garlic. Sauté for about 30 seconds and add the vinegar. Cook for about another minute or so or until the scallops are opaque in color.

In the meantime, place 3 slices of tomatoes on the center of two plates. Top with a cup of romaine. Drizzle with a bit of olive oil and vinegar. Top with the seaweed salad until the mound is completely covered with the seaweed. Divide the scallops along with the sauce in the pan onto each plate and serve.