Greek Influenced Scallop Salad with Lemon Dressing.

1 Comment

This is a very quick and tasty light meal. I was worried that the olives would overwhelm the dish so I only put a few in. It ended up working well. It had the tartness of the olives, the saltiness of the feta and the sourness of the lemon dressing. If you don’t like olives I suspect capers would be a nice alternative.

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Ingredients

  • Scallops
  • Feta
  • Olives
  • Avocado
  • Small Spinach Leaves
  • Garlic
  • Lemon
  • Extra Light Olive Oil or Canola Oil

Chop feta, olives, avocado and add to a bowl with the spinach leaves.

Heat the oil in pan to a high temperature. Add garlic and scallops. Don’t cook the scallops too long, as soon as they loose their translucency and turn opaque they’re done. I normally cook until lightly seared on each side, turning once (around 5 mintues cooking).

Once the scallops are cooked place on top of the salad. Quickly add some lemon to the remaining oil and garlic, stir for 20 seconds then remove from heat. Pour a little on to the salad as a dressing.

Fresh Scallops

2 Comments

Now is the time, Now is the season. It is the fresh scallop time of year.

For our first scallop dish we made a fettucine, aioli and dill pasta. We made it the easy way, just added a bit of “Cotterill and Rouse” aioli and dill sauce (4 tablespoons) to the pasta before serving.

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The scallops were fried lightly in oil and a little bit of butter.

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It took about 10 minutes and worked really well, the light sauce was a nice highlight without being so strong that it overwhelmed the subtle scallop flavours.

Scallops are still expensive though. This meal cost $7 per person (7 scallops each).

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