Scallops! Yum, I love scallops!
We had a bag of frozen scallops from our last trip to Sam’s so I browned some onions, mushrooms and garlic in a little butter, took that out of the pan, added the scallops and seared them, then added the garlic, onions and mushrooms back. We finished off the stewed cabbage from a couple of nights ago and had another salad of lettuce, spinach, avocados, tomatoes, carrots, cucumbers and the french fried type jalapeno peppers.
Here’s the Sun Dried Tomato Dressing recipe that we’ve been using. You can make it up ahead of time and keep it for several days in the fridge. I bring it out of the fridge an hour or so before dinner so the olive oil can be liquid again. The proportions are whatever you want them to be. Use mine as a suggestion.
Sun Dried Tomato Dressing:
1/2 cup sun dried tomatoes, sliced into slivers (I soak them in warm water for a few minutes, then drain them on paper towels before adding to the dressing)
1 tsp. chopped garlic
a handful of fresh basil leaves, sliced
salt and pepper to taste
4 T. balsamic vinegar
1/2 cup olive oil
Whisk together the olive oil, vinegar, salt, pepper and garlic. Add the sun dried tomatoes and basil. Stir and serve over salad.