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Mardi Gras Salad with Cajun Sea Scallops

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This is a Beautiful Salad. It can be a nice Lunch or even Dinner.

The Salad is for 2. Lets start with the dressing.

Champagne Vinaigrette:

olive oil 1/2 cup

champagne vinegar 1/8 cup

dry mustard 1 teaspoon

fresh garlic bulb 1

tarragon 1/2 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

lemon juice 1 teaspoon

In a food processor add all the above ingredients and process for 30 seconds. Prep the dressing and process before you mix the salad.

Scallops:

fresh Sea Scallops 6 large (if you want more add them. Three is plenty for lunch)

seasonings for Scallops:

flour 1 tablespoon

Cajun seasoning 1 tablespoon

salt and pepper taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix flour with spices well. Sifting evens the ingredients out well. In a sauté pan add olive oil (1 teaspoon) on medium to high heat. Dry scallops on paper towel. Dredge them in mixture. When oil is very hot, sear them off on both sides. Finish in the oven on 350 degrees for 5 minutes or until cooked to your liking.

Salad:

Portobello mushrooms 2

Roast in the oven skin down, drizzle with olive oil and season with salt and pepper, cook till tender. When cooled julienne them

baby spinach 3 cups

bacon 4 slices cooked well and diced

plum tomatoes 1 cut into 6 wedges

crumbled bleu cheese 1/8 cup

In a mixing bowl add baby spinach, slice mushrooms, tomatoes, crumbled bleu cheese, cut bacon, and the amount of vinaigrette appropriate for you. Mix well. Add to 2 plates and top with Scallops.

Enjoy, Jason

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Published inAppetizersFat TuesdayFrom the SeaRecipesSpring Salads

One Comment

  1. judy

    Got to take a taste after the picture, it was delicious!!

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