Salad with Warm Scallops and Chile Dressing
With a knife, open scallop shells and slice meat away from shells. Remove roe. Rinse scallops thoroughly and pat dry. Cut scallops into slices and season with salt and pepper. Peel and quarter pearl onions. In a pan, sauté onions and scallops in hot olive oil on all sides until browned. Keep warm.
Rinse salad greens, shake dry, strip leaves from stems and tear them into bite-sized pieces. In a mortar and pestle, crush chiles and peppercorns. Mix oil, vinegar and spices together. Divide salad among plates, top with warm scallops and drizzle with chile dressing.