Remember me? Considering I haven’t posted in eons, I won’t be offended if you don’t remember me, but I’m trying to get back into blogging. It’s been sort of a crazy bunch of months and I’m trying to turn crazy into organized busy. Not exactly the easiest thing to do when you’re freezing cold and trying to stay warm while keeping your heating bills from bankrupting you.
While we’re on the subject of cold, let’s talk salads. I like salads when someone else makes a tasty one for me, but beyond that, I’m not a huge salad fan. Why? Well, the whole process of washing greens is a chilly endeavor. Even thinking about washing salad greens makes me cold. Add in below freezing temperatures and you’ll find me starving and malnourished under a pile of blankets in my apartment.
Well, fear not, I’m not starving or malnourished currently because I found a solution to cold salads…warm salads! Genius, right??
Okay, maybe not. For the record I did not wash the greens myself. I trusted Olivia’s Organics on the cleanliness of their washing. My sister said they had the best washing practices, so I just went with it. I didn’t do my neurotic look it up and then still not trust them and wash the greens again thing that I usually do. Technically, I think you should always rewash greens because that whole triple washing stuff hasn’t always turned out so nicely for everyone (ahem, food poisoning).
Anyway, let’s get on with the show. May I present to you, warm seafood salad.
Now, if you know me at all, you’ll know that I’m more of a fly by the seat of your pants type of cook and well, measurements aren’t really in my vocabulary most of the time. (This explains why it takes me months to actually get around to trying recipes…I hate the idea of measuring stuff out that much.) In any case, I’ll try to give you the run down on this delicious salad that I ate for both my meals today.
Warm Seafood Salad
Salad greens of your choice – I used pre-washed baby romaine from Olivia’s Organics
Coconut oil – About a half a tablespoon, you can add more or less depending on your preference.
Frozen shrimp – As many or as few as you want. I tend to make 4-6 of them.
Frozen sea scallops – Again, how ever many as you want. I like to make between 3-5 scallops.
Penzeys Fines Herbes – This is an herb blend of chervil, minced parsley, chopped chives and tarragon. You can always make your own blend or just leave this out. Up to you.
- Wash your greens. When I actually do wash my greens I like to wash them and then let them sit in a colander so the water can drain off. I do not have a salad spinner. (There is barely room enough for me in my current kitchen.) If you do have a spinner, by all means, spin away.
- Melt the coconut oil in a frying pan over medium heat.
- Add the frozen shrimp and scallops to the pan, sprinkle your salt, pepper, and herbs on top. Use your discretion about how much salt, pepper, and herbs to sprinkle.
- Cover the pan and let the shrimps and scallops cook.
- After about 5-7 minutes, turn the shrimp and scallops over and let cook another 5 minutes. Please use your discretion with cooking time, as everyone’s stove is different and the cooking time will also vary depending on the size of your seafood.
- Once seafood is cooked to your liking, plate your greens and then place your shrimp and scallops on top. Drizzle the liquid that has accumulated in the pan over the entire salad.
*Notes: You will see some avocados in my photo because I like avocados with everything. Feel free to add whatever other salad items you like – tomatoes, cheese, peppers, mushrooms, etc.*
That’s all there is to it. Simple, easy, tasty. And best of all, warm. I love this salad because I get a little bit of a dressing for the salad from the cooking. No extra work needed.
I should warn you though, that if you don’t like seafood, this might not be the salad for you. If you do, go for it, full steam ahead.
I hope that everyone is having a great start to 2013 and staying warm and healthy. (Cool and healthy for those of you in the Southern Hemisphere and persistently warm climates.)
Till next time…