Serves 4

1 (8x8) square focaccia bread
1 pound large scallops
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tablespoons cider vinegar
1/2 cup olive oil
1/4 cup pine nuts
1 yellow tomato, thinly sliced
Romaine lettuce, cut into strips
1/2 pound wild mushrooms, sauteed (optional)
Salt and freshly ground pepper to taste

Toast focaccia bread in oven until golden. Set aside. Sprinkle the scallops with salt and pepper, then sear in a hot sauté pan until cooked through, approximately 2 to 3 minutes per side.

Mix together the bell peppers, vinegar, olive oil, and pine nuts. Season with salt and pepper. Brush half of the dressing liquid onto the top of the bread.
Layer tomato, lettuce and scallops on top of bread. Pour the pepper mixture over the top. May be served with sauteed wild mushrooms.