The Recipes

Scallop Salad with Remoulade Dressing

After all of the wonderful eating the last couple of days, this seemed like a good meal to help wean myself off of all of that fatty goodness.  I mean, there's still an amazing amount of flavor - I'm not trying to go cold turkey from good eats.

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Scallop Salad with Remoulade Dressing




- 1/4 lb. bay scallops

- 1 tsp. cayenne pepper

- 1 T. paprika

- 1 egg yolk

- 1 tsp. white wine vinegar

- 1 tsp. capers, chopped

- 1 T. chopped chives

- 1 T. chopped shallot

- 2 T. olive oil

- 1 tsp. Worstershire sauce

- a few dashes of hot sauce

- 1 tsp. Dijon mustard

- 4-5 cherry tomatoes, quartered

- 1/2 avocado, diced

- 1 lemon, juiced

- salt

- pepper

- blended oil

- a few chive pieces for garnish


In a small bowl, break the yolk and slowly whisk in the olive oil until it comes together, known as emulsifying.  Slowly whisk in the vinegar, half of the lemon juice, mustard, Worstershire, hot sauce, capers, chives and shallot.  Season with salt and pepper and set aside.


Season the scallops with the paprika, cayenne, salt and pepper.  Heat 1 T. of blended oil in a small pan.  Add the scallops and cook for 3-4 minutes; just until they carmelize and are cooked through. 


Plate the tomatoes and avocado.  Squeeze the other half of the lemon juice over the avocado and tomatoes.  Top with the scallops.  Drizzle the remoulade over the scallops and around the plate and garnish with the chives. 

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