Even though it hit 90 degrees last week in DC, I am still hopping on the pumpkin train in the kitchen hoping that sends some signals to mother nature to cool it off a bit. Should work, right?
If not, I still end of with a kitchen full of baked goods, so I’ll call that a win.
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Whether you’re looking for a quick lunch or an easy winning dish for your next Summer BBQ, this Summer Scallop Salad will not disappoint.
This is my kind of meal. Minimal time spent cooking over a (hot) stove means more time spent enjoying other simple pleasures that come with summer, like sipping on this red sangria, amiright???
Oh and another selling point on this recipe? Everything can be purchased at Trader Joe’s. No need to go to different grocery stores looking for specialty ingredients.
The burrata adds the BEST richness (but obviously can be supplemented with more avocado if dairy ain’t your thing). The corn contributes the perfect sweetness (especially if you’re using sweet Jersey corn). The basil brings a wonderful freshness. And the addition of lemon juice and balsamic at the end brings it all together. BOOM.
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Prep Time: 5-8 minutes Cook Time: 7 minutes Total Time: 12-15 minutes
Yield: 3-4 as a main dish; 6-8 as a side
Category: Seafood salad
Cuisine: AmericanLight, fresh, and easy. The perfect combo for a quick lunch or even a last minute side for a Summer BBQ!
Julienne the basil (i.e. stack the leaves on top of one another, roll up tightly into a log shape, and slice down the “log” to make thin ribbons of basil), dice the onion, and cube the tomatoes. Set aside.
With a sharp knife, stand one ear of corn upright, holding the top firmly. Run your knife down the corn from top to bottom, rotating the corn and cutting again once you’ve hit the bottom. Repeat on second ear of corn. ***Note, no need to cook the corn – we are using it raw***
Over medium heat, toss the tomatoes in 1 TBSP olive oil with the 1 TBSP garlic, salt and pepper. Move the tomatoes around in the pan (I used a cast iron skillet) every couple minutes until blistered, about 7 minutes. Set aside.
In the same pan, crank the heat up to high, add another tablespoon of olive oil. Pat the scallops dry with a paper towel and season with salt and pepper. Add 1/3 of the scallops to the pan and cook until golden (these cook quickly so keep an eye on them). Ensure to get all sides golden (i.e. toss the scallops around once one side is done). Repeat until all batches are done (you might need to add more garlic along the way).
***THE KEY HERE IS SMALL BATCHES*** – you do not want to overcrowd the pan. This will ruin the crust you want to get on the scallops.
Toss the tomatoes, onion, avocado, basil, and scallops in a bowl with 1 TBSP olive oil, 1 TBSP balsamic, and the juice of 1/2 lemon. Add in chunks of burrata and season with salt and pepper to your liking.
BEST SERVED WARM OR AT ROOM TEMP, BUT ALSO WORKS AS A COLD SALAD AS WELL!
Keywords: scallop
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Ever make an authentic shepherd’s pie? Nope. Me either.
What I DO know, however, is what the basics of a shepherd’s pie are. It typically includes:
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Winter time just calls for something cozy, am I right? Enter: This chicken chorizo soup with rainbow chard.
This yummy bowl was actually inspired by my desire to make rainbow chard not taste so bitter.
…Alright you guys. We all know I’m a huge fan of bliss balls, protein bites, energy balls, and/or collagen bites – whatever you want to call them. This zesty orange gingerbread flavor is perfect for the holidays, and inspired by my favorite thing to do this time of year. If you’ve been following me in Instagram stories recently, you might have a clue as to what that is…
Simmering orange and cinnamon sticks over the stove might be my favorite thing about this time of year. There’s just something so cozy and comforting about the smell that I love.
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One of the best parts about moving this summer was taking time to explore my new neighborhood. After stumbling upon Three Fifty Bakery and trying the vegan zucchini apple loaf, I KNEW I had to try to recreate something similar. My version, a Vegan Olive Oil apple loaf, is not just great by the slice. This recipe also makes (my personal fave) bombbbb mini muffins.
This bread is as dense (and moist) as it gets, and is the perfect use for the pounds and pounds of apples you’re bound to pick and not know what to do with this fall.
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To be honest, there’s nothing quite like cooking in the Fall. Between all the apples, squash, and prep for the holidays, it’s just my favorite. Anyone else agree?
I’ve experimented with some delicata squash, butternut squash, and acorn squash. BUT, my favorite? I think spaghetti squash earns that title. It’s easy to make, cheap (especially if you go to Trader Joe’s…) and extremely versatile.
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