Created by celticevergreen on February 27, 2017
Step 1: Toss the radishes and pea pods with the vinegar, half a tablespoon of olive oil and the parsley.
Step 2: Season with salt and pepper and plate in a mound shape.
Step 3: Heat a skillet over medium high heat and add the remaining olive oil.
Step 4: When sizzling, add the scallops and cook for 2 minutes per side, until browned.
Step 5: Season with salt and pepper and serve over the salad.