Scallops 16 each one large dry packed
Spring mix 6 oz.
Black Berries 1/2 pint
Raspberries 1/2 pint
Strawberries 1/2 pint
Bleu Cheese 4 oz
Pecans roasted 2 oz.
Balsamic dressing 8 oz.
Arrange lettuce and berries on a serving plate.
Blacken the scallops in a hot skillet with a small amount of olive oil.
Arrange scallops on top of salad and serve immediately.