Yay another summer food post!!! This was a quick weeknight meal that I spontaneously decided to make. I wanted something simple, quick, and healthy. After all, it’s summer, and who wants to be slaving over a hot oven, only to make a rich dish that will make you feel gross the next day when you hit the beach?? Don’t get me wrong, I love rich stews and pies, but there will be plenty of time for that during cold, wet, drizzly winter (i.e. the other 9 months of the year… Since I live in Canada).
First, arrange almond slices over a tray and toast lightly so that they’re crunchy.
Then, make a honey mustard vinaigrette. Assemble and prep the fruits and veggies. So go ahead and wash, dry, chop, the lettuce, slice the strawberries, peel and chop the mangoes. Whenever I’m hungry and want something to eat right away, I always go for a salad, because I keep forgetting that even though it requires no cooking (unless you add some sort of protein), it requires a bit of time to assemble because of all the prep work! Next time I’m starving, I’ll reach for baby carrots and hummus or something (who am i kidding, it’ll probably be a bag of chips, because i have no self restraint and am incapable of making a good food choice if i’m hungry in the slightest bit)! Lastly, pat the scallops dry, season, and pan fry in some olive oil.
When that’s done, place on top of the salad, drizzle some dressing, and sprinkle on the toasted almond slices and some black sesame seeds. This meal looks spectacular!!! So many pretty colours! It’s quite impressive looking if you’re cooking for someone, and you can prep stuff ahead of time, and then just cook the scallops (which don’t take long at all) at the last minute, so that you can spend more time sipping wine with your guest and chatting, instead of going nuts in the kitchen! I was super pleased with this dinner, and you can’t mess it up unless you overcook the scallops of course, so go make this tonight!!!