We don’t often have scallops because they have become a little pricy over the years so we save them for special occasions or maybe Monday is just special enough for a fancy pants dinner to celebrate the fact that we get fresh seafood all of the time here at the coast. Scallops are pretty rich so I made a simple Milanese style salad and a simple dressing knowing that Michael will add other goodies to his bowl of salad but for me the radicchio, romaine, arugula, other mixed lettuces, and sweet carrots lightly drizzled with white wine vinegar, EVOO, salt and pepper dressing, creamy ranch is not my thing, but I do make a good homemade version for him from time to time. We will snatch a bottle of white “good stuff” from the wine cabinet, a Chardonnay or even better a good Chablis…notes on that later.
I picked a recipe from Chowhound for the scallop recipe, pretty easy and rather quick for a weeknight dinner. The link below is to the Chowhound recipe…
The salad is one of my favorite blends and the simple dressing is
2 1/2 tablespoons good white wine vinegar,
5-6 tablespoons EVOO,
salt and pepper, shaken in a small ball jam jar…
Gently dress the salad. I like to add the dressing to the salad bowl, give it a quick whisk and add the greens, toss and serve. Top with little crunchy pepitas and sunflower seeds.
The Gourmet Cookbook Milanese Mixed Salad
1 medium head of radicchio, sliced or torn into pieces
2 bunches of arugula
1/2 head torn Romaine
3 shredded carrots
*Optional toasted pepitas, sunflower seeds, or chopped hazelnuts
Toss with dressing adding a little salt and pepper if necessary