- 3 cups radicchio cut into chiffonade
- 1/4 cup Lemon vinaigrette
- Touch of mayonnaise or not, as you wish
- 12 ounces sea scallops (food removed) sliced in half horizontally
- Minced chives
Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.