Grilled Scallop Salad

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2 plum tomatoes—peeled, seeded and cut into 1/4-inch dice

1 tablespoon minced shallot

2 teaspoons balsamic vinegar

2 tablespoons fresh lemon juice

1/2 teaspoon coarsely cracked black pepper


1/3 cup plus 1 tablespoon extra-virgin olive oil

2 teaspoons vegetable oil

Six 1/4-inch-thick crosswise slices of red onion

6 loosley packed cups frisée, tough stems removed

18 jumbo sea scallops

Freshly ground pepper

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