Beringer Vineyards' Seared Scallops with Sweet Baby Greens and Citrus Shallot Vinaigrette

1 large shallot, diced

3 tablespoons sherry wine vinegar

2 tablespoons citrus juice

1/4 teaspoon kosher salt

fresh cracked pepper

1 cup very good quality olive oil

8 day boat (u10) scallops

4 teaspoons corn oil

spray oil

2-4 heads of baby greens, washed, spun dry

Preheat oven to 400° F.

Put the diced shallot in a bowl with the vinegar, citrus juice, salt, and pepper. Allow to infuse for 10-15 minutes. Whisk in the olive oil. Adjust the seasoning to taste.

Salt the 8 scallops lightly on both sides and set aside.

Heat the corn oil in a non-stick skillet until almost smoking hot. Sear both sides of the scallops until crusted golden. Remove to a pan with a rack (sprayed with oil). Finish for 3-4 minutes in the preheated oven.

Dress the greens and place the scallops on top.

Day boat scallops are always preferred as they are the freshest and have not been treated or frozen.