2/3 cup oil
1/3 cup lemon juice
1/4 cup Dijon mustard
2 TBSP. capers (optional)
2 TBSP. chopped fresh dill or 2 tsp. dried
Salt and pepper to taste
In a large mixing bowl whisk together all of the ingredients.
Refrigerate until ready to use. Makes 1 1/2 cups.
1 1/2 to 2 lbs. scallops.
Marinate the scallops in 1 1/4 cups of the marinade for 30 minutes, then grill on skewers.
Toss remaining vinaigrette with a bag of prepared greens and top with the grilled scallops.