Recipe Testing

Recently I was able to submit two couple recipes for a community cookbook that will be published this fall. I don’t know if either of my recipes will be chosen, but I had a blast doing this. I enjoyed the whole trial and error process of writing and testing recipes.

I’m going to post both recipes on my blog so you can try them. I was really happy with how they both came out.

Today’s recipe is Southwestern Salad with Seared Scallops. 

First, take freshly cleaned corn on the cob and roast it on a baking sheet in a 375° oven, turning occasionally. One ear is enough for two salads, so adjust accordingly. It takes about 20 minutes to get a nice char on the outside. Once cool enough to handle, use a sharp knife to remove the kernels.

Assemble salads with spring lettuce mix, tomatoes, avocado, red onion and the corn. Set aside.

Now to prepare the scallops. A quarter pound for person is good…a half pound is better. Rinse and pat them dry and season with salt and pepper.

Heat a tablespoon of olive oil and a tablespoon of butter together over high heat. The olive oil allows you to sear at a high temperature while the butter gets the scallops brown. You really do need both to do this properly.

As soon as it starts to smoke a little bit, place your scallops in the pan. Give them plenty of room. I am a rebel and like to overcrowd my pan, so do as I say, not as a I do.

Let them cook for two minutes before checking on them. Seriously, don’t disturb them or they won’t sear properly. The most difficult part of searing is practicing restraint. After two minutes, turn them over and let cook for another two minutes. If your scallops are gigantic, you may want to finish them off in the oven for a few minutes. This is no big deal. Just stick the whole pan in the oven and let them cook through.

But mine were done and had the perfect amount of brown. Thank you, butter!

Divide your scallops among your salads. To make the dressing, pulse the following in a food processor and pour over salads.

• 1/8 cup extra virgin olive oil
• 1/2 cup cilantro, packed
• juice of one orange
• juice of two limes
• zest of one lime
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Wow, this dish is so good! It’s easy to make and is so light, colorful, and satisfying.