June 30, 2016
Lunch, Salads, Shellfish,
Scallops, Fruit, Strawberry, New England, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Ladies Luncheon, Summer, Broil, Hand Mix/Whisk, Gluten-Free, No Eggs more
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"Another drool-worthy recipe arrived via email in my latest grandparentsdotcom Newsletter. The editors said "If you've never tried strawberries & avocado together, then this is where to start. Meaty scallops make it a full meal." The recipe is from Jenkinson’s Boardwalk Bar & Grill in Point Pleasant Beach, New Jersey, it was shared by New Jersey food guru John Holl in his "Dishing Up New Jersey Cookbook" & described as "A sweet, creamy & salty inventive salad". A raspberry vinaigrette salad dressing was suggested, but I'll leave that choice to you. Prep time was estimated by me & includes time to prep the ingredients. ENJOY!"
Preheat the broiler to high. Pat the scallops dry & season w/salt & pepper to taste (or Old Bay Seasoning as mentioned).
Place the scallops in an oven-safe dish & cook under the broiler for 6-8 min, until the scallops are lightly golden brown on top.
Combine the lettuce, strawberries, pecans, avocado, cheese & dressing of your choice in a mixing bowl. Toss gently to combine.
Divide the salad ingredients among 4 salad plates (or bowls), taking care to be sure ea serving has its share of them. Top ea plate/bowl w/3 scallops & serve immediately w/the dressing of your choice on-the-side.
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