Ingredients
Blackened Scallop Cobb Salad:
2 qt Salad Greens Mixture
2 Vine Ripe Plum Tomatoes, cored and quartered
½ cup Crumbled Danish Bleu Cheese
¼ cup Red Onion, sliced very thin
½ cup Cooked Bacon, chopped
1 Ripe Avocado
2 oz Champagne Vinaigrette
6 Large (U-10) Dry Sea Scallops
1 oz Cooking Oil
1 tbsp Blackening Spice

Champagne Vinaigrette:
8 oz Champagne Vinegar (available in most gourmet grocery stores)
1 oz Honey
1.5 oz Dijon Mustard
1 pt Blended Olive Oil (can substitute any oil you choose)
1 tbsp Chopped Shallots
1 tbsp Chopped Chives

Blackening Spice:
1 cup Ground Black Pepper
1 cup Ground White Pepper
1 cup Cayenne Pepper
1 cup Spanish Paprika
½ cup Granulated Garlic
½ cup Onion Powder
¼ cup Kosher Salt
¼ cup Dry Thyme Leaves
¼ cup Dry Oregano Leaves

Method of Preparation
Scallop Cobb Salad:
Mix, Wash and Dry your Greens Mixture, toss the greens lightly with the Champagne Vinaigrette. Arrange all ingredients on a large serving plate. Coat the Sea Scallops in the oil and Blackening Spice, place on the grill for about two minutes a side. Place Scallops on top of the Cobb Salad and serve. Note: Shrimp or any Fish can be substituted for the Scallops, it’s all good!

Champagne Vinaigrette:
Add first three ingredients to the blender, on low speed add the oil slowly to create an emulsion. At the very end add the Shallots and Chives and pulse the blender just to incorporate.

Blackening Spice:
Mix all ingredients and keep in an airtight container.