Lemon Pepper Scallops with Fruit Salsa →

Quick-seared, tender, slightly spicy scallops are paired with a simple fruit salsa using delicate ripe honeydew melon and creamy avocado dressed with EVOO, lime, and cilantro. This quick, delicious recipe can be served as a light meal or as the first course for a special dinner. Use ripe, sweet honeydew melon, and ripe, but still firm, avocados. If you can find them, use dry, air-chilled, or day scallops instead of chemically treated scallops which often have a slightly bitter taste from the chemical preservatives used. I use a blackened scallops method to cook the scallops, but I season the scallops with lemon pepper which is milder than blackening spice which would over-power the delicate fruit salsa. I hope you enjoy this recipe. Cheers!

Lemon Pepper Scallops with Fruit Salsa
Serves: 4

For the Salsa
Ingredients

• 2 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 2 cups diced honeydew melon ½-¼ inch dice

• 2 Hass avocados, cut into ½-¼ inch dice

• 1-2 teaspoons finely chopped red onion (to taste)

• 2 heaping tablespoons of chopped cilantro

• 1-2 teaspoons minced red Serrano pepper (to taste)

• ¼ teaspoon salt and about 6 grinds of freshly ground black pepper

Preparation

1. In a large bowl, combine the lime zest and juice with 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Add the onion, cilantro, and Serrano and mix gently to incorporate. Season the salsa with salt and black pepper. Set aside in the fridge while you prepare the scallops.

For the Scallops
Preheat the grill and a cast iron skillet until the skillet is very hot.

Ingredients

• 3-4 large sea scallops per person (preferably day scallops or dry air chilled, tough muscle removed)

• Lemon pepper (make your own or find it in the spice section of your local market)

• ½ tablespoon EVOO

• ½ tablespoon butter

Preparation

1. Sprinkle the scallops liberally with lemon pepper

2. Add the butter and EVOO to the pre-heated, very hot skillet and swirl to coat the bottom of the skillet (Remember, the skillet is extremely hot. Use a padded mitt to avoid burning your hand)

3. Add one scallop at a time, pressing down gently on the skillet to get an even sear.

4. Cook, undisturbed, for 2 minutes per side. Use tongs to turn over after 2 minutes.

5. Using tongs, remove the scallops from the skillet and tent to keep warm while you plate the salsa.

6. Spoon the salsa on top of a leaf of lettuce and top with the scallops. Enjoy!

Wine pairing: a dry white wine like Vermentino, Albariño, Sauvignon Blanc, Chablis, Soave, or Viognier. A chilled dry Rosé would also work.

The fruit salsa is adapted from a recipe by Marcia Kniesel at Food & Wine.

Aioli Shrimp Salad with Tarragon →

This recipe makes for a delicious light meal and engages all 5 Tastes. I love the subtle anise flavor note of tarragon or chervil mixed with shrimp, crab, or lobster. Aioli and tarragon take this shrimp salad to a different level from ordinary shrimp salad. The aioli recipe from Epicurious.com is delicious and highly recommended, but if you don’t have the inclination to make the aioli from scratch, substitute the “quick aioli” recipe below and save yourself some time and effort. Lobster or crab are great substitutes for the shrimp. Experiment and make this special seafood salad your own!

Aioli Shrimp Salad with Tarragon
Serves 2-3

Ingredients

• Kosher salt

• 8 ounces shrimp (either salad shrimp or 21-25 count shrimp chopped)

• ½ cup Aioli recipe (see *Note)

• 2 tablespoons celery

• 1 ½ tablespoons red onion

• 1 teaspoon dried tarragon (1 tablespoon fresh)

• ½ teaspoon Old Bay spice

• 2 tablespoons celery

• 3 teaspoons minced gherkins or sweet relish

• Optional: kick-it-up-a-notch with a garnish of minced red Serrano pepper.

Preparation:

1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt (optional: throw in a bay leaf, a few black peppercorns and a few red pepper flakes)

2. When the water comes to a boil, add the shrimp and poach for 2–3 minutes. Drain and transfer shrimp to a medium bowl of ice water to cool.

3. Whisk aioli, celery, tarragon, red onion, Old Bay spice, and gherkins (or sweet relish) in a medium bowl to blend; season to taste with salt and pepper.

4. Chop the shrimp into small pieces (about 1/3-inch) and add to the bowl with the aioli mixture. Stir to coat. (The shrimp salad can be made 1 day ahead, covered and chilled in the fridge.

Serve the shrimp salad on a bed of lettuce or a toasted roll or slice of good bread.

Wine Pair: Chablis, Sauvignon blanc, Vermentino, Albariño

*Note: If you don’t want to make your own aioli, you can easily make a “quick aioli” which tastes surprisingly like made from scratch aioli.

Quick Aioli

• 1/2 cup mayonnaise

• 1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)

• 1 tbs. olive oil

• 1/2 teaspoon Dijon mustard (optional)

• 3-4 teaspoon fresh lemon juice (to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

Combine the ingredients and mix well.

https://www.bonappetit.com/story/what-is-aioli
https://www.epicurious.com/recipes/food/views/aioli-107026