Raspberry and Scallop SaladAngie McGowan
Do you ever just get sick of warm and cozy soups and stews in the winter? Since it’s not really cold here in central Florida all through winter, some days I just want a light and fresh salad. Last week we had days in the eighties, where I was in my shorts, and the next day back down in the fifties, where it was cold enough for a sweater. With this crazy up and down weather, I have been missing the fresh tastes of summer. I found the most gorgeous raspberries at the market the other day, and knew I just had to make them into a light, savory dish. I used raspberries, mango, avocado and red onions over a spring mix salad. I simply seared some sea scallops for the salad, with just salt and pepper, and then I made a fresh vinaigrette with red wine vinegar, honey and lemon juice. This would be a perfect salad for your Valentine’s day dinner too.
Raspberry and Scallop Salad Recipe
1 – 7 oz bag spring mix salad
1 cup raspberries
1 mango, cut in slivers
1 hass avocado, cut in slices
1/2 red onion, sliced
1 teaspoon lemon juice
2 tablespoons homey
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 lb scallops
salt and pepper
1. Prepare skillet by adding spring mix salad to a large bowl. Top with raspberries, mango, avocado and red onion.
2. Preheat a large skillet. Drizzle with olive oil. Salt and pepper scallops and add to hot pan. Brown on each side and place on top of salad.
3. Make the dressing by adding the honey, red wine vinegar, olive oil and lemon juice to a mixing bowl. Mix well to combine. Drizzle dressing over salad and serve.