Diver Scallops with Parmesan and Romaine

This is a very simple dish.  It takes about 10 mins. to make.

Ingredients:

U10 Scallops (Diver/Sea Scallops) - 3-4 per person

Hearts of romaine

Grape tomatoes

Shaved Parmesan cheese

Olive Oil

Salt and Pepper

1.  Lay out 2 layers of paper towels on a plate and put scallops on it.  Blot another layer of paper towel on the top of the scallops.

2. Sprinkle scallops generously on both sides with salt and pepper.

3. Heat a small amount of vegetable oil in a large saute pan.

4. While that is heating, cut the end off the heart of romaine and wash the leaves.

5. Spray or toss leaves with olive oil and salt and pepper.

6.  Cook scallops on med high heat about 4 mins. on each side until nicely browned.  Remove to new paper towels.

7. Arrange romaine leaves on plate and top with halved grape tomatoes and parmesan.  Sprinkle all with S&P.

8. Place scallops on the plate and serve.