SUMMER SALAD WITH SCALLOPS
Thursday,July 17, 2007
There is not much incentive to spend extra time in the kitchen on these hot July days, so why not prepare a dish that needs very little preparation, can be served up quickly and eaten outside on the patio.
While Ron prepared the scallops I prepared the salad, an easy presentation that allowed us time to have a cool drink on the side.
SCALLOPS AND CANTALOUPE SALAD
454 g of frozen or fresh scallops
1 ripe cantaloupe, mango or papaya
2T lime juice
3 celery stalks
4 green onions
1/4 c of Thai sauce ( I used the left over President's Choice Memories of Thailand)
1/2 c. light mayonnaise
1 head leaf lettuce or Boston lettuce
1/2 cup chopped fresh basil or mint
Grill scallops until lightly browned on both sides
Peel and slice the fruit in wedges ( sprinkle with a little lime juice)
Wash the lettuce and dice the green onion and celery
In the bowl that you will be using whisk the mayonnaise ,Thai sauce, seasoning , lime juice and oil. Dressing should be smooth. Pour over fruit, celery and green onion and combine.
Arrange lettuce leaves on individual plates or one large platter and spoon fruit mixture over it.
Arrange scallops over the platter and garnish with chopped basil or mint.
If you have a lime left over, cut in wedges and garnish plate with the wedges.
6 first course serving or 3 main course meals.