Lime Seared Scallops and Spinach Salad

Lime Seared Scallops over Spinach Arugula Salad

My children made me the most delicious birthday dinner I have ever had. As a surprise they made lime seared scallops served over a spinach salad with red wine vinaigrette, together with a side of fresh crab legs. It brought back many wonderful memories of childhood on the Virginia coast catching fresh crab. Here is what they did:

Take 3-4 large scallops per person. Pat them completely dry, then drop them into a hot pan with olive oil. Sear them well on both sides, until golden brown and slightly firm to the touch. Drizzle with fresh squeezed lime juice and top with salt and pepper. Remove from pan. Saute onions, garlic, and shallots in the same pan with the fish and citrus juices.
Lay a plate with a mixture of fresh spinach and arugula. Lay the seared scallops on top, and spoon the sauteed onions, garlic, and shallots over the top. Lightly drizzle with red wine vinaigrette. Serve with a side of crab legs and soft buttered rolls. It will be a meal to remember for about half the cost of a dinner out.

"Every year on your birthday, you get a chance to start new."
Sammy Hagar/quotes/quotes/s/sammyhagar280556.html

Enjoy
Lori~

http://www.sinclairinkspot.com/

Faux Watermelon Dessert

The weekly ads came in the newspaper on Wednesday this week and watermelon was on sale. I love watermelon. The harvest is so bountiful, my local store has to have enormous rolling crates to store them in.

I am reminded of a recipe my sister made for a summer swim party that we had. It was a different sort of watermelon recipe. She called it Faux Watermelon Sherbet. Here it goes:

½ Gallon Raspberry sherbet
½ Gallon Lime sherbert
16 oz. bag of chocolate chips

Soften the lime sherbet on the counter until pliable, but not liquid. In the meantime, place a rounded or oblong bowl in the freezer to chill. Either metal or very thin plastic works best. When the sherbet is pliable, mold it to the outside of the frozen bowl so that the green appears to be the watermelon rind. Make at least a 1 inch layer all the way around the bowl. Place back into the freezer to freeze solid.

When the raspberry sorbet is pliable, but not liquid, stir in the chocolate chips. They should look like watermelon seeds. Once they are well mixed, fill the center of the bowl with the raspberry/chocolate chip mixture and return to the freezer. The mixture should fill the remainder of the bowl to the top.

Before serving, dip the outside of the bowl into warm water to loosen the ice cream from the bowl, then serve upside down on a serving platter. Slice the ice cream as though you would a watermelon for a good, fun summer treat.

"The harvest is plentiful, but the workers are few."
Matthew 9:37 NIV

I remember this verse whenever I see the giant vats of produce at my local store.