SCALLOP & ROASTED PEPPER SALAD

WITH PEACH PEPPER + GINGER DRESSING

SCALLOP & ROASTED PEPPER SALAD

Photo by Cheryl J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb scallops (may substitute shrimp)

  • 2

    large green or red peppers (or buy roasted peppers and skip this preparation)

  • 2

    tomatoes cut into wedges

  • 1

    cucumber sliced

  • 1

    small sweet red onion chopped (can use white sweet onion or 2 green onions)

  • ½

    cup crumbled goat cheese

  • Mixed salad greens or arugula

  • ¼

    cup olive oil

  • ¼

    cup apple cider vinegar

  • ¼

    cup Sallie’s Greatest Peach Pepper + Ginger jam

  • Salt & Pepper to taste

Directions

Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove loose skin. Cut peppers in half and remove seeds, then cut into I inch pieces. Arrange salad greens on plates (or in a bowl) top with peppers, onion, tomatoes, cucumbers and goat cheese. Pan sauté 1lb scallops or shrimp in 1 tablespoon olive oil and 1 teaspoon butter. After browning on both sides, put 1 teaspoon of Peach, Pepper + Ginger in pan with 2 tablespoons water. Toss to glaze. Mix olive oil, vinegar, salt, pepper and Peach, Pepper + Ginger jam together. Toss salad with dressing and top with scallops or shrimp. Serves 6.


Nutrition

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