Sunday evening, everyone opted for light eating. Sue and I picked up 9 sea scallops and 1 crab cake Sunday morning. Mum won’t eat scallops so we bought the crab cake for her. We bought some fresh beets with the intention of making a beet salad and what ever came to mind after that. Dinner resulted in the following:
Fresh Beet Salad with Goat Cheese in a Light Vidalia onion dressing.
Fresh Beet Salad...this one is Mum's with the crab cake
Topped with Sautéed Sea Scallops ….wrapped in turkey bacon for Dad and Sue, plain for Joanne, and then the crab cake for Mum, pan fried in butter and olive oil.
The scallops were washed and left to sit in fresh lemon juice for 15 minutes. In the meantime, the rest of the meal was prepared.
Beet and Frisee Salad with creamy Goat Cheese and Vidalia Onion Vinaigrette: Serves 4
- 2 fresh beets, stems and leaves removed
- 1 Bunch Frisee greens
- 2 oz Goat Cheese
- 3 fresh basil leaves
- Vidalia onion Vinaigrette
Peel and wash fresh beets. Boil for 40 minutes or until tender. Rinse in cold water and let cool completely, over an hour. Wash the frisee and remove from tougher stems. See the link for a description, flavor, and usage of Frisee.
Top the greens with 6 thin slices of the cooled beets. Chop the basil carefully and sprinkle on top of the beets. Crumble the goat cheese on top of greens and beets. Chill and when ready to serve, top with vinaigrette. Served with toast point and 3 cheddar rice crisps.
Pan Seared Sea Scallops: Serves 3
- 9 Fresh Sea Scallops
- ½ fresh lemon
- 6 – 9 slices of Turkey Bacon
- Olive oil and/or butter
Rinse scallops and cover with juice of ½ lemon for about 15 minutes. Drain and dry scallops. Dry the scallops off really well. You are going to place them in the hot butter/oil mixture and you don’t want the water to interfere with the hot searing method used to cook and sweeten the shell fish.
Wrap 6 of the scallops in Turkey Bacon (or all of them if everyone eats turkey bacon) and secure bacon with a toothpick through side of scallops. Heat the butter/oil (medium – high heat) and when hot, add the scallop so the bacon sides cook first, about 1 minute per each side so bacon is brown. Put scallop flat side down and cook about 2 minutes per side. If the scallop is NOT wrapped in bacon, put flat side down and when you see the bottom “fan” out, flip and cook about 3-4 minutes other side. Serve on side of the Beet salad.
My mother’s crab cake was pan fried in a mixture of butter and olive oil. I cooked it 1 minute all around the sides because it was a very thick cake. I let it cook 3 minutes each flat side and finished in the oven at 350 for 5 minutes. Like I said yesterday, Mum likes everything cooked then cooked some more.
I really enjoyed this dinner because it was everything I love….beets, goat cheese, scallops…. everyone else…well, good thing they weren’t too hungry. Mum, Dad, Sue…none of them is thrilled about goat cheese. Everyone enjoyed their sea scallops and crab cake (Mum ate almost ALL of her crab cake!)
Tonight we are all going to participate in CEimB. Although that post won’t be put on the site until Thursday when Sue and I travel home. So I’ll most likely post a veggie recipe for this evening.
Monday Early AM Recap:
Just to let you know that even though Shane and I are not sleeping, we are still getting up for a run/walk workout. I was ready to take Shane home this morning and continue on by myself as he was quite the slug. He was up panting and drinking water all night. That kept me up. The house is just too warm for us Northerners. We did manage 5.5 + miles but we still aren’t running the entire distance.
Breakfast (no pic) was 1/2 cup dry Quick cooking Quaker Oats with cinnamon and 1/2 a banana. 1/2 a grapefruit split with Sue on the side.
Have a super Monday!
Apple C 
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