Instructions

Potato/Green Bean Salad:

1. Slice potatoes into ½” thick pieces
2. Add potatoes and green beans to boiling water with a pinch of salt
3. Let boil until potatoes start to break down and soften
4. Drain potatoes and green beans and add to saute pan
5. Season with black pepper and salt
6. Place on large serving plate, and Serve.

Scallop Salad:

1. Render pan hot with 2 tbsp. olive oil
2. Take marinated scallops and place them in saute pan
3. Prepare tomato and basil sauce by chopping sweet basil leaves and tomatoes and placing them in large bowl
4. Season tomatoes with a pinch of salt, ½ cup grated parmesan cheese, and 2 cloves of chopped garlic
5. Add another 2 tbsp. to tomatoes and mix well
6. Remove scallops from pan and place them on cutting board, quarter each scallop and add to bowl with tomatoes
7. Mix well, and season with salt and pepper until desired taste is reached
8. Serve

Crispy Provolone Cheese on Sauteed Tasty Greens:

1. Render pan hot with olive oil
2. Add chopped endive, arugula, radicchio to hot pan. Saute until cooked down.
3. Add 1 tbsp. of butter to greens and saute.
4. Slice ciabatta bread, (6 slices), and place directly on grill.
5. Toast until light brown
6. Prepare provolone. Slice into ½” thick strips. Make sure their thick, so they won’t melt down to quickly.
7. Lay toasted bread slices on serving plate. Drizzle with olive oil and light sprinkle of salt
8. Add provolone slices to hot pan. Once brown and crispy on side, flip and brown other side
   Spoon sautéed greens onto ciabatta slices
9. Add Provolone cheese slices on top of sautéed greens.
10. Serve.