Pat Branning’s Carolina Cooking: Summer survival with Seared Scallop Salad
Pat Branning’s Carolina Cooking
Summer survival with Seared Scallop Salad
Painting: “Al’s Raw Bar” by Shannon Smith courtesy of Smith Killian Fine Art in Charleston.
It’s hot outside. Even the mornings send us searching out the shade. Thoughts of heating up the oven are no longer appealing. Let’s look at some summer survival strategies like cool salads that are quick and easy to prepare.
When you’re in the mood for a light summer supper, think of a delicious fresh salad of mesclun greens, basil vinaigrette and delicious corn relish. Of course, there’s nothing more evocative of a Southern summer than the esteemed local tomato still warm from the sun, brought in from the garden and served that same evening. These treasures are the keystone of all Lowcountry supper tables.
To ensure food safety in the summer, wash and dry veggies before adding them to a salad, use separate cutting boards for meat and produce, and be sure your hands, work surfaces and utensils are very clean.
Seared Scallop Salad
4 cups lettuce
8 large fresh sea scallops
Juice of 1/2 lemon
3 tablespoons olive oil
1/8 teaspoon ground red pepper
Dash of salt
3 tablespoons whipping cream
1 clove minced garlic
2 tablespoons chopped sweet onions
4 tablespoons red bell pepper, finely chopped
4 tablespoons green bell pepper
1 cup fresh corn kernels
1 vine ripened tomato, cut into quarters
1 recipe Fresh Basil VinaigrettePrepare Fresh Basil Vinaigrette and set aside.
In a skillet, melt butter over low heat and add the corn, bell pepper, onions and garlic. Cook for 5 minutes until tender. Add cream, salt and red pepper. Cook for several minutes until liquid is evaporated. Remove from heat; cover to keep warm.
Salt and pepper the scallops. In a large skillet, heat the oil and add scallops. Cook for 3 minutes on each side until golden brown. Remove from heat and add the fresh lemon juice. Set aside to cool.
To serve, toss the lettuce and the tomato wedges with the Fresh Basil Vinaigrette. Divide the greens between 2 salad plates. Place 4 scallops on top of each plate of salad greens. Next top with corn relish and drizzle with additional vinaigrette. Garnish with fresh basil and serve immediately.
Yields: 2 servings.
Fresh Basil Vinaigrette
½ cup fresh basil, chopped
¼ cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup olive oilIn the container of an electric blender, combine basil, lemon juice, Dijon mustard, sugar, salt and pepper. Process until blended. With blender running, add oil in a slow, steady stream and process until blended. Cover and chill.
Yields: ¾ cup.
Pat Branning, the former women’s editor for WSB, Atlanta, is food editor for The Beaufort Tribune. She and her husband, Cloide, work together to help the underserved and uninsured in health care through a nonprofit organization called Wellness4America. Her new book of Lowcountry recipes, “Shrimp, Collards and Grits, recipes from the creeks and gardens of the South Carolina Lowcountry”, is available at bookstores in Beaufort and on Hilton Head. The website is www.mycarolinacooking.com.
Click here for more information about Pat Branning’s new cookbook.
Related posts:
- Pat Branning’s Carolina Cooking: Sides of the season
- Pat Branning’s Carolina cooking: Enjoy fresh winter salads
- Pat Branning’s Carolina Cooking: It’s just peachy in South Carolina
- Pat Branning’s Carolina cooking: Enjoy fresh fish in no time at all
- Pat Branning’s Carolina Cooking: Lighter foods for hotter days
