Bay Scallop Salad with Zucchini, Asparagus and Lemon Shallot Vinaigrette
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A quick to prepare light and delicious salad with tender bay scallops, fresh veggies and a lemon shallot vinaigrette.
2 lbs Bay Scallops
4 medium zucchini (about a pound and a half)
1 lb asparagus
1 lb cherry tomatoes
1 Tbsp olive oil
salt and pepper to taste
c2 Tbsp ghee (clarified butter)
1/3 cup shallots, finely diced (2 whole shallots, depends on size)
4 cloves garlic, minced
2 Tbsp lemon zest
2 Tbsp lemon juice
1/3 c good olive oil
2 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp sea salt
1/2 tsp ground black pepper
1/4-1/2 tsp red pepper flakes
Parmesan or Romano cheese, for garnish
For the Salad
For the Vinaigrette
Pat scallops dry with paper towels.
Trim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.
In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes. Remove from pan and let cool slightly. Put into a small blender or food processor and add in the oil, vinegar, mustard. Pulse to mix. Add in the salt, pepper and red pepper flakes.
In the same pan that the shallot mixture was cooked in add in the tablespoon of oil then add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat, season with a little salt and pepper then divide amongst four bowls.
Pour some of the lemon vinaigrette over the tops of the salads, toss lightly. Top salads with shaved parmesan or romano cheese. Serve immediately.
Recipe via Pineapple and Coconut