Sometimes things just fall in your lap. When we went to the market sea scallops were on sale and we bought them as a special treat. My idea was a nice clean and refreshing dinner to complement one of my favorite foods. Before our son came along, my wife order a dozen live sea scallops as a special treat for Christmas one year. That was one of the most memorable meals I have ever eaten. Our simple dinner was just seared scallops with yet another herby oil and a nice salad that we have stolen from our local Greek restaurant that we love.
The salad is super simple and we serve it with a lot of different seafoods. Originally, the Greek restaurant served it with charred octopus and is one of the reasons we buy octopus whenever we seen, though in really small quantities.
- Can of black eyed peas
- 3 carrots finely diced
- finely sliced green onion
- Italian parsley
- juice from 1/2 lemon
- salt and pepper
- glug of olive oil
Just combine all the ingredients and done. Served it over Romaine and some sunflower sprouts we had in the fridge.
The scallops are super simple. Get a screaming hot pan and put a bit of olive oil in it. Sprinkle salt over scallops and cook about 1-2 minutes each side.
For the herby oil, what ever you have in the fridge like cilantro, parsley, basil, oregano, or whatever. Combine it with a bit of salt and olive oil in a food processor. And done.
Working Dad Cooks 