August 2005
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Day August 7, 2005

Entries 2 Total

Scallop Salad with Saffron Dressing

Aug 7, ’05

I’m not a big fan of mayo so I used the light kind for this recipe. Make sure you serve this as soon as you plate it so that the mayo doesn’t look curdled and the greens do not wilt.

Ingredients:
6 scallops
pinch of saffron threads
1/4 cup light mayonnaise
1 1/2 tbsps of cream
1 tsp lemon juice
butter
olive oil
mixed greens

1. To make the dressing, place saffron threads in a bowl and soak in 2 tsps of hot water for ten minutes. Add mayo and mix well until rich yellow. Stir in the cream and then lemon juice. Refrigerate until needed.
2. Heat butter and olive oil in a hot skillet. Sear scallops, about 2 minutes each side.
3. Serve scallops on a bed of mixed greens. Top with saffron dressing.

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Lamb Salad with Mint and Dill

Aug 7, ’05

I know I have a lot of favorites, but this is really one of them. I loved the fact that a dish with game can still be fresh and light just by adding mint leaves and julienned summer vegetables.

Ingredients:
lamb fillets
1 medium red onion, sliced thinly
half a red bell pepper, julienned
half a green bell pepper, julienned
half a cucumber, julienned
handful of fresh mint, finely chopped
handful of fresh dill, roughly chopped
fresh lemon juice
2 garlic cloves, crushed and finely chopped
salt, pepper, olive oil

1. Combine the vegetables in a large bowl with the mint and dill.
2. Heat a frying pan, add olive oil. When oil is hot, fry lamb fillets until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, thinly slice the lamb and toss in the salad.
3. In a screw-top jar, combine lemon juice, garlic and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.

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