Scallop Salad

A simple recipe for seared scallops on a cool bed of lettuce, by Trevy Thomas.

So much of the seafood around here is only good if it’s local and in-season.  That doesn’t seem to apply to scallops, though, and since I’m often disappointed with the other choices that pass for “seafood” in my neighborhood, I know I can count on scallops when I’m craving something from the sea.  Speaking of that, I had some excellent blue crabs this weekend, thanks to Helen and Alan and a three-hour drive to a town that knows about seafood.  Now that I’m back home, I’m looking at scallops again.  Stay cool.  Eat well.

Scallop Salad Recipe

• 1 pound scallops
• 1 cup milk (or cream or soy)
• Bread Crumbs, seasoned with salt & pepper
• 1-inch piece of ginger, peeled and minced (or grated)
• Olive oil for frying
• 1 lime
• Washed chopped lettuce or other mixed greens
• 2-inch piece blue cheese, crumbled
• Dressing - a vinaigrette or my usual: lemon, olive oil,
  s&p 

Briefly marinate scallops in milk.  Toss in seasoned bread crumbs mixed with chopped ginger.  Fry in hot olive oil in a large skillet till lightly brown on both sides and cooked through (no longer clear).  Squeeze lime over.  Serve on bed of cold lettuce tossed with blue cheese and pour dressing over all.