Caesar Salad with Seared Scallops

I adore Caesar salad. I like it with grilled chicken, grilled shrimp, and now - with seared scallops! My Caesar dressing is pretty simple, and I think you'll love how rich and creamy it is.

Caesar Salad with Seared Scallops

4 large eggs
For the Caesar dressing:
4 cloves garlic, mashed and minced
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt and freshly ground black pepper
Fresh lemon juice, optional
Minced anchovies, optional
For the scallops: 
1 tablespoon olive oil
1 teaspoon butter
1-1 1/4 pounds sea scallops (about 16)
Salt and freshly ground black pepper
For the salad:
6 cups chopped romaine lettuce
1/2 cup thinly sliced radicchio
1 cup croutons (you can also make your own by toasting a cubed sourdough baguette that's been brushed with olive oil and seasoned with garlic and onion powder)
1/4 cup grated parmesan cheese

To make the hard-boiled eggs, place the eggs in a medium saucepan and pour over enough water to cover by 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium-high and gently boil for 12 minutes. Drain and plunge the eggs in ice water to prevent further cooking. When cool enough to handle, peel and halve the eggs.
To make the Caesar dressing, in a blender, combine the garlic, mustard and cider vinegar. Add the mayonnaise and process until blended. With the blender running, gradually add the oil in a steady stream until the dressing is thick and creamy. Season to taste with salt and pepper. If desired, season to taste with lemon juice and anchovies.
To make the scallops, heat the butter and oil together in a large skillet over medium-high heat. Season both sides of the scallops with salt and pepper and add them to the hot pan. Cook for 1 to 2 minutes per side, until the scallops are cooked about 1/4-inch into the center (the center should still be translucent).
To assemble the salad, arrange the romaine, radicchio and croutons in salad bowls. Top with the hard-boiled eggs, Caesar dressing, parmesan cheese, and seared scallops.

Serves 4