1/2 lb. romaine lettuce (rinsed, dried and chopped)
16 large sea scallops
1 can (10 oz.) black beans (rinsed and drained)
2 plums tomatoes (chopped)
4 stuffed sweet cherry peppers
1. In a skillet, put 3 tbsp. of olive oil. Cook scallops on both sides for 4 minutes each. Sprinkle with sea salt. Set to the side.
2. On a platter, place romaine lettuce. Put black beans and tomatoes on top.
3. Put scallops and stuffed cherry tomatoes on top.
*Optional: Drizzle with an Italian or Vinaigrette dressing.