Sweet Scallop Salad

I’ve got to fess up, my mamma is here!! So she is basically doing 90% of the cooking – so my family’s ingestion of Nigerian dishes has gone up over 200%.

So my weekly dash for something simple and quick for the family will be reduced in frequency for a short while.

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Ingredients

  • Wild Scallops
  • Heirloom tomato
  • Squash
  • Cucumber
  • Rainbow Carrots
  • Spring onion
  • Extra Virgin Olive Oil
  • Old English Fish & Chip Vinegar
  • Tarragon
  • All purpose seasoning
  • Rainbow peppercorn
  • Sea Salt

 What you’ll need

  • Baking tray
  • Salad spinner bowl
  • Chopping board
  • Parchment paper
  • Griddle pan

What I did

I baked the lightly  Olive oil drizzled  chopped carrots and squash in a preheated oven @ 350 F. I marinated the scallops with the vinegar and all-purpose seasoning for a few minutes and then pan grilled over the stove/cooker. The rest of the vegetables were chopped and placed in the salad spinner bowl, and the oven baked vegetables added to the bowl. All vegetables were tossed, seasoned with tarragon, salt and a pinch of salt. After plating the scallops were added.

Taste

The heirloom tomato reigned supreme- it was one of the stronger note, this is because the squash, cucumber etc are subtle. The tomato was a great complement to the spring onions with the scallop. Overall, it was a very lovely salad with some sweetness and savory elements.

 

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