Gorgeous Friday happy hour at #Vanaprastha. Spicy Scallop Salad with garlic toast and Pinot Grigio. Lark’s first taste of scallops is a hit as is the recipe. Posted tomorrow on my Substack.
Friday is my usual cleaning day, chores tackled after devotional time, reading, writing, and practicing. Now that we have two dogs again, the tumbleweeds of fur demand daily attention. And, depending on the schedule, I try to add one “spring cleaning” task to the routine. Yesterday, it was wiping down the main floor baseboards, a very gratifying experience from a dust-bug-fur removal point of view. Keith rarely notices that the house is significantly cleaner, but I do. I don’t particularly enjoy housecleaning, especially dusting, but I love the physical exercise and the results. A life choice: grumble or grin.
Lots of grins for this happy hour offering. Kale harvested from the garden; scallops “harvested” from the freezer. Healthy never tasted so good!
Spicy Scallop Salad
Ingredients:
1 lb. sea scallops
Old Bay seasoning
Sea salt
2 Tbsp olive oil
4 Tbsp avocado oil
Lemon juice – fresh squeezed is better, but use what’s on hand.
8 large kale leaves, chopped
2 large carrots, diced
12 grape tomatoes, halved
1 red bell pepper, diced
2 avocados, diced
Dressing:
3 Tbsp olive oil
2 Tbsp white wine vinegar
Salt and pepper
Directions:
Remove kale stems, chop leaves to bite-sized, add 2 Tbsp olive oil and a shake of sea salt, and massage. Add chopped veggies. Make dressing, add to salad, and toss.
To cook the scallops, rinse and pat dry with paper towels. Sprinkle the one side with Old Bay seasoning, pepper and drizzle with olive oil.
Heat pan hot and add about 4 Tbsp avocado or olive oil until right before it starts smoking. Starting at the 12 o’clock position, place scallops seasoning side-down one by one clockwise around the pan; do not crowd the pan. Sear untouched for 2 minutes. Sprinkle the other side with Old Bay seasoning. Using tongs, start again at the 12 o’clock position and flip each scallop going clock wise. Cook for just under two minutes. Remove scallops from pan; put on a plate to rest. Drizzle with lemon juice.
To plate, top tossed salad greens with scallops, and serve.
That’s it for today. Off to the Farmers Market then a sweet young couple’s 10th wedding anniversary vow renewal at church. See you next week! -C.D.
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