Apple and Radish and Scallop…. Oh My!

Hi Guys,

I do hope that you are having a great weekend. I sure am having a busy one!

Anyways, me and my boyfriend were to our local Whole Foods today looking at their selection of sustainably caught seafood.  We do mainly eat veggies and legumes in our diet, but once or twice a week, we enjoy having meat and fish.  The only caveat is that we only buy meat that is antibiotic free, organic, and if we can, locally sourced (to support small, independent farmers).  In terms of fish, there is also an increasingly big issue relating to the overfishing of certain types of fish, as detailed in a documentary called Sushi: The Global Catch. In that regard, we try to buy sustainably caught seafood, and Whole Foods is a good source for fish caught in sustainable and ecological methods (as defined by the Marine Stewardship Council for certified sustainable seafood).

Today, we purchase some lovely sea scallops, caught in the US using a fishing line (and not a massive fishing net as used by the large commercial fishing industry).

scallopsRAW

I wanted to make a light salad for dinner and my boyfriend wanted bacon, so we combine the two.

We (boyfriend insisted on “watching” the bacon) started by frying the bacon:

bacon

This bacon is Beretta Bacon, antibiotic free, organic bacon from Yorkshire pigs, who have access to pasture in the summer months, and the young pigs don’t have their tails and teeth cut, as in more large scale production or factory farms. The farm is local, just north of Richmond Hill, Toronto in a farm located in King City.

Here is the recipe we came up with: Caesar bacon and arugula salad with pan seared scallops.

INGREDIENTS (for two large entrée salads)

-10 leaves of leaf lettuce

-2 cups of arugula (a type of lettuce which has a slight nutty flavour)

-1/2 apple, cut into matchsticks

-4 radishes, cut into matchsticks

-1 stalk of celery, finely chopped

-1/4 white onion, finely sliced

-1 bunch Enoki Mushrooms (these mushrooms have been linked to lowered cancer risk in studies due to the cancer-fighting compounds flammulin and proflamin)

-2 tbsp Renees Mighty Garlic Caesar Dressing ( i like Renees dressing since it doesn’t have any harmful additives or preservatives)

-5 slices Beretta Smart Cuts Bacon OR 3 slices regular bacon

-6 large sea scallops

-salt and pepper

-1 tbsp butter

DIRECTIONS:

-Start by frying the bacon in a hot pan (or ask your significant other to supervise…)

– In the meantime, wash and chop leaf lettuce and arugula.  Toss with 2 tbsp of  Renee’s Mighty Garlic Caesar Dressing or another Caesar dressing you may have.

lettucearugula

Chop up apple, celery, radish and white onion and add to salad.  After crispy, remove any excess bacon oil with a paper towel and crumble on salad before tossing.

saladbeforetossing

Heat a frying pan to medium heat. Add 1 tbsp butter and add scallops.  Fry for 5 minutes turning once, and add on top of tossed salad. While the pan is still hot, add the enoki mushrooms and toss for one minute.  Top salad with the mushrooms and serve.

scallopsCOOKED

mushrooms

The final product:

scallopsalad

Enjoy!

Advertisements

Categories: Fried, Raw, Weekly Eats

Tagged as: , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Spoonful of Sugar Blog

Strengthening the Bond Between Food and Farmer

Food Democracy

"The day is coming when a single carrot, freshly observed, will set off a revolution." Paul Cezanne

Buckwheat for your health

Learn more about this superfood - Buckwheat!

Deep Green Permaculture

Connecting People to Nature, Empowering People to Live Sustainably

%d bloggers like this: