INGREDIENTS
8 slices
coppa
3 cups
baby arugula
1 cup
strawberries
1/2 cup
onion
1/2
jalapeno
1/4 cup
basil leaves
2 tbsps
extra virgin olive oil
2 cloves
garlic
1 tbsp
balsamic vinegar
1 tbsp
lemon juice
1/2 tsp
dijon mustard
1 lb
sea scallops
1 tsp
kosher salt
1/2 tsp
pepper
2 tbsps
extra virgin olive oil