Salt and pepper the scallops and set aside.
In a large frying pan, heat olive oil until nearly smoking. When pan and oil are hot. add scallops to the pan, being careful not to overcrowd them. Sear for about 2 minutes per side, turning once. Don’t move them around when they’re on the pan, except to flip them once!
Remove the scallops from the pan and set on a paper towel to cool.
Whisk together mustard, vinegar, extra virgin olive oil, and salt and pepper, as desired. Dress the greens and sunchoke slices with the dressing and set them onto plates. Place the scallops on top of the greens, about 4 or 5 scallops per plate.
Serves four, as an appetizer.
Contributor: Katy Atlas
please check her blog: http://www.sugarlaws.com/
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