Okay – here we go! My first recipe post. And it is fitting that is a recipe with scallops! Wonderful, delightful, flavorful scallops – a family favorite in our house! This recipe is easy, nutritious and perfect for lunch or a light dinner. It is also great for those on the Whole30® – just be sure to check that any of the seasonings you use contain whole ingredients. For example, the only ingredient in your garlic powder should be “garlic” and your Italian seasoning should only contain herbs like oregano, basil, etc.
Interesting thing about buying scallops – if they are stark white, did you know this is a sign that they have been soaked in water to increase their weight so you have to pay more per pound? This makes my eye twitch. So, try to purchase scallops that range in color from a creamy, pale beige to a soft pink from a fishmonger or a seafood counter or store that you trust and has a good reputation for providing quality seafood.
Another plus about scallops, is that most varieties are considered ocean-friendly according to Monterey Bay Aquarium Seafood Watch, a non-profit that helps consumers make choices for healthy oceans. If you are concerned about which varieties are the most ocean-friendly, check out how Seafood Watch classifies different varieties of scallops.
As with all seafood, fresh is generally best and I think this is doubly true for scallops. Frozen scallops can do in a pinch, but I feel they lose a lot of their texture and flavor in the process and, therefore, tend to be more on the rubbery side when cooked.
Also, while I believe that buying organic is best, it is not always practical from a budget perspective. However, there are certain foods you should try to buy organic due to high level of pesticides they contain when grown conventionally according to the Environmental Working Group’s Dirty Dozen™. The two veggies in this recipe that fall into this category are the baby spinach and the cherry tomatoes, so purchase these organically if you are able.
My husband and I both from the mid-South though we now call Florida our home. That means we grew up around food influenced not only by traditional Southern fare but also by Cajun, Creole, and Southwestern cuisine so we like stuff hot – like clear-your-sinuses, smack-your-bootie hot! Therefore, I mention cayenne pepper as an alternative spice in the recipes in this post, but the salad is just as good with paprika or a mild chili powder.
Enjoy!
Broiled Scallop Salad with Spiced Cashews
Broiled Scallop Salad
Ingredients:
1 ½ pounds scallops (dry or diver caught scallops preferably)
2 tablespoons olive oil
Salt and pepper to taste
½ to 1 teaspoon paprika (or cayenne pepper if you prefer more heat)
8 oz. fresh baby spinach or your favorite baby greens or baby greens mix
1 cup white mushrooms, diced
1 cup cherry tomatoes, quartered
1 cup fresh blueberries
Roasted Spicy Cashews, recipe follows
Easy Balsamic Vinaigrette, recipe follows
Directions:
- Divide your greens among four salad plates; top each plate with a ¼ of the diced mushrooms, quartered cherry tomatoes, fresh blueberries, and the Roasted Spicy Cashews.
- Inspect your scallops and remove the small side muscle that might still be attached to any of the scallops by pinching it between your thumb and index finger and tearing it away; rinse the scallops with cold water and thoroughly pat dry.
- Place the scallops on a non-stick or oiled broiler pan.
- Drizzle with the olive oil and season with salt, pepper, and the paprika (or cayenne pepper).
- Broil at 450 degrees about 6″ away from the heating element for 6 minutes until the scallops turn opaque and start to brown on top.
NOTE: Watch them closely! You do not watch to overcook your scallops or they will be chewy instead of slightly crispy on the top and nice and tender on the inside. If your scallops are on the smaller side or if you are using bay scallops, you may need to halve your cooking time.
- Once the scallops are cooked, divide them among the four salad plates and serve immediately with Easy Balsamic Vinaigrette.
Roasted Spicy Cashews
Ingredients:
1 cup cashews
½ tablespoon olive oil
Salt and pepper
1 teaspoon chili pepper or, if you prefer more heat, ½ teaspoon to 1 teaspoon cayenne pepper
Directions:
- Heat a small skillet over medium heat.
- Add olive oil and the cashews and toss to coat.
- Add chili powder (or cayenne pepper), salt, and pepper and toss until the cashews are well coated.
- Continue to stir the cashews until they start to brown, about three minutes.
- Remove from heat and serve or cool and place in a container and store in cool, dry place for up to one week.
Easy Balsamic Vinaigrette
Ingredients:
¼ cup olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Dash of cayenne pepper (optional)
Directions:
Place all the ingredients in a jar or a container with a lid. Replace lid on the jar or container and shake vigorously until thoroughly combined.
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