Preheat oven to 400 degrees, rinse and pat dry two chicken breasts, rub them using a tablespoon of extra virgin olive oil, season with freshly cracked black peppercorns and sea salt. Wrap inside of foil and bake on the middle rack of a preheated oven. Bake for 20 - 25 minutes until an instant-read thermometer inserted into the thickest part of the chicken breasts reads between 165-170°F. Remove the chicken from the oven and allow it to stand for 15 minutes, remove chicken from foil and transfer to a cutting board. Chop chicken into bite-sized pieces and set aside.
Scallops should be dry and lightly seasoned with freshly cracked black peppercorns and sea salt and allowed to sit at room temperature for 10-15 minutes.
Place a large non-stick or cast iron skillet over high heat, and two tablespoons of extra virgin olive oil and two tablespoons of unsalted sweet cream butter, when the oil and butter are hot gently add the sea scallops. Sear scallops for just over a minute per side, with a bit of char and caramelized. Remove scallops with a slotted spoon to a paper towel-lined platter. Quickly add a tablespoon of EVOO and unsalted butter. Repeat the process with shrimp
Rinse kale and mixed salad greens, drain and chop into thin strips, place into a large bowl and set aside.
Using a mandolin thinly slice cucumbers, sweet red peppers, and Spanish onion, set aside.
Rinse, core, and remove the ribs from a one (1) medium-size sweet red pepper, using a sharp knife julienne pepper then cut in half.
Toss chopped Tuscan kale and mixed salad greens together, adding thinly sliced cucumbers, onions, sweet red bell peppers, and radishes. Transfer the desired amount onto a serving plate and top with chopped chicken, pan-fried sea scallops, and shrimp.
Drizzle with Blueberry + Balsamic Vinaigrette.
Serve
