Beach shacks that serve seafood are great but the closest shack is a little ways away. And this warm weather has me craving creamy lobster rolls and blue claw crabs encrusted with Old Bay Seasoning. So I came up with this scallop roll that uses the spicy seasoning and it came out really good. Just put on the fan, close your eyes and feel the breeze right off the ocean as you take your first bite.
- 4-5 jumbo sea scallops, cut width wise
- 1/4 cup plain bread crumbs
- 1/2 teaspoon Old Bay Seasoning, or more to taste
- flour for dredging
- 1 egg, beaten
- canola oil
- 2 onion rolls, split and toasted lightly under a broiler
- 1/4 head Napa cabbage, chopped
- 1 celery stalk, cut length wise, and thinly sliced
- 1 teaspoon finely chopped red onion
- pale part of 1 scallion, finely chopped
- 1/2 cubanelle pepper, finely chopped
- juice of 1/2 lemon
- 1/2 cup mayonnaise
- 1/2 teaspoon sweet relish, or more to taste
In a bowl combine the Napa cabbage, celery, red onion, scallion, cubanelle pepper, lemon juice, mayonnaise and sweet relish. Add salt and pepper as needed and set aside. Lightly toast your onion rolls, if you are not crazy about onion rolls you can use whatever rolls you like. Combine the plain bread crumbs and the Old Bay Seasoning. Dry your scallops and dredge them in flour, then into the egg and then into the breadcrumbs. Heat your oil on medium heat until hot. Fry your scallops until lightly brown and then flip onto the other side. It doesn’t take long, only a few minutes as they are really fragile, so be careful when flipping them. Let them drain on paper towels. On your toasted bun, pile on a little of the slaw, top with 4 or 5 scallop rounds. This recipe makes 2 rolls with a little extra slaw on the side. This is great served with baked sweet potato fries. Enjoy!
Craving something healthy yet tasty, this salad ended up on the dinner table. There are so many flavors going on in this salad, but they all go together nicely. There is a basil pesto vinaigrette, the sweetness of carrots and snow peas intermingling with the napa cabbage and quinoa. Mmm…here’s what you need for this healthy, yet filling salad.
- 1 head napa cabbage, medium size, chopped
- a bunch of spinach, roughly chopped, about a packed cup
- 1 sweet carrot, grated
- a few snow peas, chopped for the garnish
- 1 bunch of basil, about a packed cup
- 1/2 cup raw walnut pieces
- 1/2 cup walnut oil, (olive oil is more than ok)
- Juice of 1/2 a lemon
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- about a cup & 1/2 of cooked black or red quinoa
- about 12 scallops, 3-4 per person
Begin by making your basil pesto. In a blender, combine the basil, walnut pieces & oil. This makes about a cup, (reserve 1/2 a cup for another use, it’s great mixed with mayo & used on sandwiches) Into your 1/2 cup of remaining pesto whisk in the lemon juice, vinegar and honey and season with salt & pepper. Add your pesto vinaigrette to your cabbage, spinach & carrots and mix well. Now you can make your scallops. Searing scallops always intimidated me for some reason, lol I’ve come to find that it is not complicated as I once thought. In a non-stick pan heat up a tablespoon each of butter & canola oil. Once the pan is hot & sizzling, add your dry lightly salted scallops and I know it’s tempting because they look so juicy, but don’t touch them until you see them brown on the edges, about 2 minutes, you want them nice & crusty. Flip them and cook about another 2 minutes, and they are ready. And you are ready to assemble your salad, layering the napa cabbage mixture on your pretty plate, followed by the quinoa and then the scallops. Garnish with the chopped snow peas & enjoy! This salad makes about 3 servings.