Warm Bay Scallop Salad with Zucchini, Asparagus and a Lemon Shallot Vinaigrette
A quick to prepare light and delicious salad with tender bay scallops, fresh veggies and a lemon shallot vinaigrette.
Ingredients
- For the salad:
- 2 lbs bay scallops if previously frozen, thaw first
- 4 medium zucchini about a pound and a half
- 1 lb asparagus
- 1 lb cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper
For the Vinaigrette
- 2 tablespoon ghee clarified butter
- ⅓ cup shallots finely diced (2 whole shallots, depends on size)
- 4 cloves garlic minced
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- ⅓ c good olive oil
- 2 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼-1/2 teaspoon tsp red pepper flakes
- Parmesan or Romano cheese for garnish
Instructions
Prepare the scallops and vegetables:
- If using frozen scallops, thaw in cold water, rinse and pat dry the bay scallops well. Set aside on a paper towel lined plate to dry a little more. If using fresh just rinse than set on the paper towel lined plate. *
- 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.
Make the Vinaigrette:
- 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. Remove from pan and let cool slightly. Put into a small blender or food processor and add in the oil, vinegar, mustard. Pulse to mix. Add in the salt, pepper and red pepper flakes.
- In the same pan that the shallot mixture was cooked in add in the tablespoon of oil then 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, season with a little salt and pepper then divide amongst four bowls.
- Pour some of the lemon vinaigrette over the tops of the salads, toss lightly. Top salads with shaved parmesan or romano cheese. Serve immediately.
Notes
*I will thaw frozen scallops in the bag with cool water. This takes about 5-7 minutes to do since bay scallops are small and thaw quickly. This will add on a few more minutes of time to the recipe. I will do this while I prepare the vegetables and vinaigrette.