On a normal week, my husband and I eat out one night a week, and one night a week he picks up sushi from Publix. So, I cook 5 nights a week, one night out, and one night is sushi night. Except a couple of weeks ago, things got in the way and we had to eat out 3 nights that week. It was awful. I mean it was good, but I eat so much more when I eat out than when I cook at home. So when the week was finally over, I was craving something light. This salad from Entertainingby Donna Hay was perfect. Now, I didn’t have the nice big scallops like I was supposed to, but it didn’t matter. This was really light, and I was getting to the bottom of the recipe, I saw where it said, “serves 4 to 6 as a starter” – so yes, it was light. But after three heavy restaurant meals, it was just right. Really, I don’t know how people who eat out all the time do it.
Seared Scallops on Lemon and Mint Salad
- 24 scallops
- cracked black pepper
- olive oil
- 2 teaspoons lemon zest
- 2 cups mint leaves
- 1/2 cup Vietnamese mint leaves (I just used regular)
- 1 bunch (3 1/2 oz.) arugula
- 1/4 cup lemon juice
- 1 red chili, seeded and chopped
- 2 teaspoons grated ginger
- 1 tablespoon vegetable oil
Combine scallops with a little pepper, the oil and the lemon zest. Let sit for about 5 minutes.
Combine the mint with the arugula and arrange on plates. Combine the lemon juice, chili, ginger and oil.
Place a frying pan over high heat. Add the scallops and cook for about 10 seconds on each side or until seared. Place the scallops on the salad and top with a drizzle of the dressing.
Serves 4 to 6 as a starter.
This will be my entry for Foodie Friday at Designs by Gollum!
This will be my entry for Cookbook Sundays!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.