ORANGE-RED ONION-GREEN OLIVE SCALLOP SALAD

Though seafood is pretty low on my favorite food list, scallops are an exception–some have been so-so, but most are fabulous. And this scallop salad is on the fabulous end of the scale. Really, the only way you can go slightly wrong is if your scallops don’t achieve a lovely sear, so pat-pat-pat those babies dry before adding them to the skillet. Three guy thumbs and one gal thumb up!

Orange-Red Onion-Green Olive Scallop Salad

3 oranges, peel cut away and discarded; orange quartered and sliced thin

1/2 red onion, thinly sliced

1/2 cup pitted and sliced green olives

2 tbsp olive oil, divided

2 tbsp white wine vinegar

1-1/2 lbs large sea scallops, patted very dry (important!)

sea salt

ground black pepper

4 cups fresh baby spinach

1 tbsp chopped parsley

1) To a large bowl add oranges, onion, and green olive; add 1 tbsp olive oil (reserving 1 tbsp) and vinegar and toss to coat; refrigerate

2) To large skillet over medium-high heat add reserved 1 tbsp olive oil; add scallops to pan and cook 2-3 minutes each side until just done in center; lightly season with salt and pepper and remove from heat

3) Divide spinach between 4 plates and top with orange-red onion-green olive mixture; top with scallops and scatter with parsley; serve

Servings: 4

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BLUEBERRY-ORANGE-POMEGRANATE SMOKED SALMON SALAD

Bear with me while I say it again: I’m not a fan of fish, and as for salmon… But since it isn’t all about me, I make sure Senior and Junior Too get their weekly quota of stuff from the sea. Fortunately, I chose smoked salmon for this salad, of which I think I just might become fond. Of course, the blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans played a big part in making this meal a keeper. Enjoy!

BLUEBERRY-ORANGE-POMEGRANATE SMOKED SALMON SALAD

6 cups romaine lettuce

4 cups spinach

1 cup fresh blueberries

1-11 oz can mandarin oranges, drained and segments chilled

1  cup pomegranate seeds (arils)

1/2 cup Craisins

1/2 cup crumbled goat cheese

1/4 cup pecans

8 oz smoked salmon, flaked

Dressing suggestion: raspberry vinaigrette (our favorite is Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette)

1) To large salad bowl, add romaine and spinach and toss to combine.

2) Scatter over lettuce and spinach: blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans.

3) Top salad with salmon and serve with dressing

Servings: 4-5