Hi everyone! I apologize for my long absence. It has been a whirlwind since we came back from Chicago. In June, my husband and I decided to expand our family, so we got a puppy. Our maltipoo, Betsy, has been an absolutely joy. Potty training has been difficult and continues to be a challenge but we are getting the hang of it. So is Betsy. For all you pet parents out there, we understand your pain. Then my residency ended in July, and it was time to start a new job! We also moved to a new place. Before we even had a chance to breathe, summer is over. To celebrate the end of summer, I am whipping up a salad highlighting some of my favorite ingredients: scallops, mango, and avocado. So simple, yet absolutely refreshing! If you love scallops, mango, and avocado, you are in for a treat!
3 cups mixed green salad
1 avocado, halved, pitted, peeled and cut into ½ inch cubes
9 sea scallops
Sea salt and pepper
½ cup of fresh squeezed orange juice
¼ cup of olive oil
Green onion for garnish
1. To make the vinaigrette, combine the orange juice and olive oil in a small bowl. Season with salt and pepper.
2. Cut the mango and avocado into ½ inch cubes.
3. Heat a grill pan and brush with a little olive oil. Season the scallops on both sides with salt and pepper. When very hot, place the scallops on the grill pan and cook for 2 minutes, then flip them over and cook for another minute until lightly golden.
4. In a bowl, toss the salad greens with the vinaigrette and put them on chilled plates. Scatter the mango and avocado cubes among the greens. Add the scallops to the plates and garnish with green onions and serve.
And of course, I could not resist sharing a picture of Betsy with you!
I looked in the fridge this morning and found leftover crabmeat from making crab cakes yesterday. I also had mangoes and avocadoes and decided to combine all my favorite ingredients into something fun, a crab tower! Many years ago, I watched an episode from America’s Test Kitchen featuring crab tower, consisting of crabmeat with avocado and gazpacho salsas and was inspired by the idea but forgot about it. Today’s the day to test it out.
1 tbsp extra virgin olive oil
1/2 tbsp white wine (Pinot Grigio or Riesling)
1 tsp Dijon mustard
2 tbsp mayonnaise
8 oz lump crabmeat
Whisk the olive oil, white wine, mustard, and mayonnaise in a small bowl. Add the crabmeat to the mayonnaise mixture and toss to coat.
Mango Salsa Ingredients
1 ½ cup mango, peeled and diced
½ cup peeled, diced cucumber
¼ cup tomato
2 tbsps diced red onion
2 tbsps lime juice
2 tbsps roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, tomato, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
1 Hass avocados (ripe), cut into ¼-inch dice
¼ tsp ground coriander
1 tbsp lime juice
Toss the avocado, coriander, and lime juice in a medium bowl and set aside.
Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Press 1/4 cup of the Avocado Salsa into the bottom of the cutter using the back of a spoon.
Stack a second cutter on top of the first one and press1/4 cup of the crabmeat on top of the avocado.
Press 1/4 cup of the Mango Salsa evenly on top of the crabmeat.
Gently lift the cutters up and away from the plate to reveal the crab tower.
You can also serve your crab tower in a martini glass, much easier to put together compared to the tower. This appetizer pairs well with tortilla chips.