It’s summer and we are finally having nice temperature. I know I haven’t blogged in a while. It isn’t that I have not cooked; it is simply that nothing was quite worth of blogging about. I made very simple dished and repeated many of what has already been posted. I also ate in restaurant too much.
Anyhow, summer is great for salads and here are few pleasers. The Lemon pepper scallops on a bed of heirloom tomatoes, balsamic vinegar and goat cheese is particularly incredible.
The first one is my friend’s favourite summer salad, it’s rather simple, I thought it wouldn’t be enjoyable but lo and behold, I quite enjoyed the tangy lemon taste.
Neeley-Bee’s simple salad
- Spinach
- Cherry tomatoes
- Cucumber
- Juice of 1 lemon
- Coarse salt and pepper
- Hardboiled egg
Put the spinach in a bow, add cucumber, and add tomatoes, drizzle with the juice. Sprinkle with coarse salt and pepper. Add the egg. Enjoy.
Summer fruity-nutty salad with scallops
- Butter lettuce
- 1-2 green onions
- Strawberries
- ½ avocado
- 1 small container of mandarins, drained
- A big handful of walnuts
- Your favourite dressing (Mine is a creamy Walla-Walla dressing that I get from my husband each time he goes on bike race in the Washington state)
- Few scallop
First step is simple, put the lettuce and the chopped green onions in a bowl, add the vinaigrette and mix. Top with the chopped strawberries, avocado and add the mandarins. Cook the scallops the way you like them. For a summer salad like this one, I love grilled scallops as it cook in not fat and kind of counter balance my creamy dressing.
The Best:
Lemon-Pepper scallops on a bed of yellow and orange heirlooms tomatoes with crumbled goat cheese and balsamic drizzle.
Believe me, this is divine!
- 1 yellow tomato (I prefer to use the organic heirloom as the taste is sooo good)
- 1 orange tomato (again, organic... I think pink tomatoes would do well too)
- Quality balsamic vinegar
- Fleur de sel (I use fleur de Camargue)
- Few fresh string of chives
- 2 big teaspoon of goat cheese crumbles. (You may want to add more, it’s so yummy!)
- 3 big and fresh scallops
- Juice of ½ lime
- pepper
I’ll start with the scallops as few people do not know that they have to be patted dry before cooking. Anyhow, I pan fried them in butter and olive oil. Few second before putting on a plate to wait to be “placed on the salad”, I drizzled the lime juice on them and peppered them.
The salad is very simple; slice each tomato, put on a plate alternating colors. Drizzle with balsamic vinegar. Sprinkle the goat cheese around. Place the three scallops in the middle; add the chives in the middle. Sprinkle with the fleur de sel. Eat. It is delicious!
