I am so excited it is finally officially spring! It means two things to me, one season closer to summer AND a lot more variety of produce at the farmers markets and stores so I can make salads like this SUPER easy and healthy 20 Minute Warm Bay Scallop Salad with Zucchini and Asparagus.
I LOVE salads. And not just “lettuce in a bowl” which my husband likes to call my sometimes lazy way to make a salad. But a bowl of a wide variety of veggies and flavors I absolutely love. Since spring in most of the country doesn’t quite seem like spring yet because of the still snowy weather, warm salads hit the spot for sure. I do feel bad for all my friends stuck in what seems like an endless winter where they live, because I already have flip flop tan lines. Life is good in the west.
I am having writer’s block. You see, last night I had this post mostly written and I hit something with my mouse and it deleted half. And now I can’t remember what I was writing about. Standing next to me right now is my 5 year old and I asked her to help me write the rest of my post. So here she goes:
My kid ” oooh that is a pretty picture mommy. Tomatoes are yummy. They are my favorite. You should write that”. Ok. I will.
“I like the little thing that the tomatoes are in. I like the color of it. I like aqua. Are you going to write that too? You should tell your friends I like tomatoes. And aqua.” She is my kid alright, I like aqua too.
She just decided that coloring is better than helping me write my post about this lovely scallop salad. She told me that this would be better if I was writing about cookies because she likes to help me bake cookies. And eat cookies. I can’t blame her there. We do make some pretty awesome cookies. But since life is all about balance, we like to eat cookies after we eat healthy foods like the scallop salad. I am pretty lucky my kids like a wide variety of foods, there really aren’t many veggies they don’t like. But they do like cookies better.
This salad can be served warm or cold, I prefer warm. I also used a veggie peeler to slice the zucchini and asparagus because I find that easier to get thin strips than using a mandoline or spiral slicer. It also is safer for my fingers, especially not using a mandoline. That thing scares me.
- 2 lbs bay scallops
- 2 Tbsp ghee (clarified butter)
- ⅓ C shallots, finely diced
- 4 cloves garlic, minced
- 2 Tbsp lemon zest, divided
- 2 Tbsp lemon juice, divided
- 1 tsp sea salt
- ½ tsp ground Black pepper
- ½-1 tsp red pepper flakes
- 4 medium zucchini
- 1 lb asparagus
- 1 lb cherry tomatoes
- Parmesan or Romano cheese, for garnish
- Rinse and pat dry the bay scallops well. Set aside
- Trim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.
- In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes. Add in the salt, pepper and red pepper flakes and stir for 30 seconds. Add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat and divide amongst four bowls. Sprinkle the remaining lemon juice and zest over the top and some shaved parmesan or romano. Serve immediately.
So there you have it. One of my favorite springtime recipes, a warm scallop salad, with my some of my favorite veggies and its super quick to make for a fast weeknight meal thats on the lighter side. This way you can an enjoy a cookie afterwards. Because I said so.