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Prep Time: 10 Minutes
Cook Time: 20 Minutes
1 lb. bay scallops
2 Tablespoons olive or canola oil
3 Cloves garlic – minced
½ Shallot – minced
¼ lb. pancetta, chopped fine
1 package cherub tomatoes, quartered
1 package butter lettuce, torn
2 sprigs marjoram, minced
1 small lemon, juiced
8oz Moni’s Italian Country Dressing
For the salad, combine tomatoes, lettuce, herbs, lemon juice and Moni’s Italian Dressing. Mix well and refrigerate.
In saute pan, add oil over medium heat. Add pancetta and cook until slightly crispy, then add garlic and shallots. Cook about 1 minute. Add scallops and continue cooking until scallops are opaque and cooked through, 5-10 minutes.
Serve scallops with salad.