Pan-Seared Sea Scallops With Jalapeno Remoulade And Salad Of Heirloom Tomatoes

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1 teaspoon(s) dijon mustard

1/2 cup(s) light mayo

1 tablespoon(s) white balsamic vinegar

2 teaspoon(s) minced shallots

3 tablespoon(s) vegetable broth

1 piece(s) jalapeno peppers minced finely

6 cup(s) diced heirloom tomatoes

3 tablespoon(s) hazelnut oil

1 piece(s) zest of one lemon

1 teaspoon(s) mint

1 tablespoon(s) chives

2 ounce(s) slivered almonds

salt and pepper to taste

12 piece(s) scallops

olive oil

mixed spring greens

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