Seatuck Fish delivers again! Scallops were a must on my shopping list this visit to the market. I was determined to create my own version of an inspiring dish I had the other day. A couple friends and I went to The Clam in the village the other weekend and had a wonderful experience. Chef Mike Price delivered for sure. One of our favorite dishes was his Scallop Crudo. This is my take on a scallop crudo salad inspired by his delicious creation.
SEA SCALLOP "CRUDO" SALAD
2 fresh sea scallops, sliced thin
(should be able to get 4 slices from each scallop)
2 scallions, diced small
3 radishes, sliced thin
green leaf or butter lettuce, torn into bite sized pieces
(about the same size as the sea scallop is round)
4 tbsp olive oil
1 tbsp champagne vinegar
fresh cracked salt and pepper taste
Slice your scallops and set them aside.
Combine, scallions, vinegar, olive oil and some salt in a bowl. Whisk until well combined.
Marinate the scallops in some of this dressing.
While the scallops are marinating, prepare the rest of your ingredients for the salad.
Place sliced radishes in one layer on your plate. They should make a nice "bed" for the torn lettuce.
Top with pieces of lettuce. Use has many pieces of lettuce as you have scallop slices.
Lay each slice of scallop on a piece of lettuce.
Top with another the remainder of the salad dressing.
*optional - can garnish with some minced radish (use red parts) to add some color to the dish.
I added some stuffed grape leaves and kalamata olives to my Greek salad this time!
Picked them up a a Greek grocery the other day.
Riced cauliflower in place of any grain... I don't know who thought of this, but they are genious! Now, it's not my suggestion to cut out all grains from your diet, unless you need to for health reasons. I'm just saying, if you want to try and keep things lean now and again, while still enjoying some of your favorite dishes, then this is the way to go.
I'm always looking for healthier/leaner ways to cure my cravings for the foods that don't have many great health benefits. Thus, my obsession with cauliflower "rice". Here are a couple of my favorite recipes. Another recipe idea using riced cauliflower - fried rice (ginger, garlic, scallion, carrots, peas, onion, egg, shrimp, soy sauce) - delicious!
RICED CAULIFLOWER TABOULEH
1/2 head riced cauliflower
2 c chopped parsley
3 tbsp chopped mint leaves
1 plum tomato, diced
1 lemon, juiced (about 1/4 cup)
3 tbsp olive oil
fresh cracked himalayan pink salt
fresh cracked pepper
Combine all ingredients and mix well. Let stand for at least 30 minutes. Serve at room temperature. This will last in the refrigerator for about a week.
SPRING RICE SALAD
So I didn't cut out all of the carbs in this one....but it's still a lot leaner and gives the comfort food feel.
1 c riced cauliflower
1/2 c cooked brown basmati rice
1/2 c fresh or frozen peas
4 radish, sliced
6 garlic scapes, chopped
4 scallions, diced
fresh cracked salt and pepper
Cook the rice according to the package instructions.
Combine cauliflower and rice, set aside.
Sauté garlic scapes with 2 tbsp olive oil on a medium heat. Once the scapes are slightly tender, add the radishes and continue to sauté for another 5 or 6 minutes. Radishes should still be a little crunchy.
Add the rice mixture and 2 tbsp of olive oil. Toss to combine.
Continue to sauté the rice mixture, and add the peas and scallions and cook until all is heated through.
Season generously with fresh cracked salt and pepper
Serve warm or at room temperature.