Seafood Lunch & Riding Pants

A couple Friday's back, I enjoyed a girls day with my mom & sister.  This doesn't happen as often as it should, since our schedules tend to conflict with one another.  But the stars aligned, and as such, we decided to do lunch on a patio, followed by some shopping.

It's more of a recent thing, when I go to restaurants, to order seafood.  I've developed an appreciation for all kinds and enjoy getting ideas for recipes that I can bring home, tackle and improve upon.  So when I saw the 'seared peach & seafood salad' I was immediately drawn in.  Although, the idea was fabulous, the execution of this dish needed work.  The scallops were small and a little rubbery, the prawns were more like slightly bigger shrimp, and there was only a sprinkling of salmon in this dish. And for a peach salad, there wasn't many peaches to be found.   The dish did come with a piece of buttery, garlic toast...which I devoured.  Why is it, garlic bread always tastes better at restaurants?  Hmm, it must be the low calorie butter they use? 

After soaking up some rays and filling our stomachs, we ended the day with some 'retail therapy.'  I found some killer deals on summer clearance items, and a really cute pair of riding pants for fall.  To which J asked, 'do you have a horse?  Why do you need riding pants?'  My response.  'Because they are adorable and I love them.'   Boys just don't understand.

Perfect Friday!

 

Seared Peach Salad w/ Scallops & Mango Chili Dressing

 

Ingredients:

salad:

8 cups spring mix greens

4 peaches, quartered and sliced

16-20 scallops, patted dry

1/2 red onion, thinly sliced 

olive oil
salt & pepper 

dressing:

1 mango, peeled & chopped

2 Tbsp sweet chili sauce

1/2 cup apple juice

 

Method:

Using a food processor, puree mango.  Add chili sauce and apple juice.  Blend further.  Refrigerate.

Preheat BBQ to medium.  Place peaches on grill and sear for 5 minutes, turning at least once.

Heat olive oil in large non-stick pan over medium high heat.  Add scallops, season both sides with S&P.  Cook 2-3 minutes per side, until desired internal temperature is reached.
Divide greens, red onion, peaches and scallops among four plates.  Drizzle dressing over.  Serve.

 

Yields: 4 Servings

Delicious! My new favourite salad.  Perfect for summer.  Light. Refreshing. 
Mmmm.

I'm in love with these...bring on fall!  My closet & I are ready!