| Vinaigrette:
1. Add vinegar, salt and pepper to blender or food processor.
2. Process vinaigrette on low while drizzling olive through open top.
3. Add anchovy fillets, chopped thyme, and ½ the roasted peppers. Process 1 minute.
Salad:
1. In large mixing bowl, toss scallops with 2 tablespoons vinaigrette, place in refrigerator and marinate 15 minutes.
2. Preheat grill.
3. In medium mixing bowl, toss zucchini with 2 tablespoons vinaigrette,
4. Grill zucchini 3 minutes per side. Remove to plate.
5. Grill cherry tomatoes briefly. Remove to plate.
6. Grill scallops 2 minutes per side, or until opaque. Remove to plate.
7. In large serving bowl, toss salad greens with ½ cup vinaigrette. Divide greens on 4 salad plates.
8. Slice roasted red peppers, toss with 1-tablespoon vinaigrette.
9. Spoon roasted red peppers, scallops, tomatoes, and zucchini on top of greens.
10. Serve the remaining vinaigrette on the side.
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