Thursday, November 26, 2020

*Michelle Post!* Baby Spinach and Baby Scallop Salad With Lemon Vinaigrette Dressing

So my little sister Michelle is a huge foodie (her life pretty much revolves around when her next meal is coming!). I asked her if she would contribute some recipes for me! You’ll definitely see more from Mich in the near future, specially with the holidays around the corner — Baking is one of her faves! So this post is all her… Enjoy!

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Okay so I was trying to be creative here and come up with a salad that was a little
different… and I had a big bag of baby scallops in the freezer… so here we go ha.

I would first prepare the dressing and put it in the fridge to chill and allow the
flavours to come together a little bit. (You could make it well ahead of time but even
just chilling it while you prepare the salad is fine)

Ingredients

Salad
– Baby Spinach
– Sliced apple
– Sliced strawberries
– goat cheese
– diced cucumber
– sunflower seeds
– sliced almonds

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Scallops
– about 1 cup of baby scallops (to serve 2)
– 1 Tablespoon of Butter
– clove of garlic
– Old bay seasoning (my favourite for seafood, but not necessary,
salt/pepper/just garlic is totally fine!)

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Dressing
* This simple lemon balsamic dressing was adapted from myrecipes.com.
– about ½ cup olive oil
– about 2-3 Tablespoons balsamic vinegar
– 4 Tablespoons of lemon juice
– 1 teaspoon of Dijon mustard
– fresh ground salt and pepper

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Combine all ingredients in a jar and shake thoroughly to combine.

(it Later occurred to me that I should have added a touch of honey to bring out the
sweetness of the fruit, if you like feel free to try that!)

Instructions

– if your scallops are frozen like mine were, simply run them under cold water
for a minute or two and they should defrost fairly quickly
– heat butter in small frying pan over medium heat, add garlic
– once butter and garlic start to sizzle add scallops tossing and seasoning
– cook until scallops are opaque whitish colour and slightly firm (shouldn’t
take much longer than a few minutes)
– set scallops aside
– fill a large bowl with baby spinach (enough for 2 regular salads/however
many you are serving)
– add some diced cucumber and toss with desired amount of dressing
– separate into serving bowls
– top with slice apple and strawberries, crumbled goat cheese, sunflower
seeds, almonds, and warm scallops (about ½ cup of scallops per each
individual salad)

As always, measurements here are not exact and ingredients are always open to
change! You could use different fruits or nuts/cheeses, depending on what you have
on hand or what you like. I wasn’t quite sure how this would turn out but I found the
fruit and goat cheese and scallops went nicely together with the light lemon
dressing. Also, it looks fancy and impressive if you have company but is so easy and
not too time consuming! Hope you like it as much as I did 

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