I try to share family friendly recipes with you each week because I hate to do the whole “adult meal, kid meal” thing. Every once in awhile, however, I want to make something for dinner that I KNOW my boys will not eat, so a separate meal for them is necessary. Sunday night was one of those nights, so it was grilled hot dogs for them and Grilled Scallops & Peach Salad with Jalapeno Vinaigrette for us (our dinner was considerably better than theirs).
I saw the recipe for Sprouted Kitchen’s Mache + Peach Salad with Jalapeno Vinaigrette about a week ago and had to have it immediately. Jalapeno? Peaches? Lentils? Avocado? It just kept getting better as I read on, so I decided to make it this past weekend. WOW! This recipe did not disappoint. The subtle heat in the background from the jalapeno is balanced out by the sweetness of the peaches (which I grilled to make even sweeter) and the creaminess of the avocado and feta cheese.
What to make to go along with this delicious salad? My husband said he was in the mood for scallops, which ended up being the perfect accompaniment. I simply grilled the scallops and drizzled some lemon juice from grilled lemons over top. So simple, so delicious, such a light summer meal. Enjoy a glass of white wine with this meal to make it even more grown up!
GRILLED SCALLOPS & PEACH SALAD WITH JALAPENO VINAIGRETTE
For the salad:
Adapted slightly from Sprouted Kitchen (link to original recipe is above)
- ½ cup orange juice
- 1 jalapeno
- 1 shallot
- ½ t salt
- handful of cilantro
- 2 T white wine vinegar
- ½ cup olive oil
- 2 T sour cream
- greens of your choice
- 1 avocado
- 2 peaches
- ½ cup cooked lentils
- crumbled feta cheese
First, char the jalapeno over an open flame or grill. Set it aside to cool. Meanwhile, simmer the orange juice until it’s reduced to about 3 tablespoons (about 8 minutes). Once the jalapeno has cooled, removed blackened outer skin and inner seeds. Add jalapeno, shallot, salt, cilantro, vinegar, olive oil, sour cream, and orange juice to a blender and pulse until smooth.
I made my dressing in the morning and kept it in the refrigerator until I was ready to use it.
Next, grill your peaches. Please don’t skip this step. It makes them even sweeter.
You’ll also need some lentils. About ½ cup or so. I didn’t measure – just eyeballed it.
When you’re ready to assemble the salad, add lentils to greens and toss with a bit of dressing. Layer sliced peaches and sliced avocado on top of the greens and finish it off with a crumble of feta cheese and an extra drizzle of dressing.
For the scallops:
Simply toss the scallops with some olive oil, salt and pepper, then grill on the first side for 2 to 3 minutes, until they release easily from the grill. Squeeze juice from a grilled lemon over top of the scallops and grill for another 2 to 3 minutes. Squeeze additional juice over the scallops just before serving.
*Mark Bittman has some very helpful information about how to choose your scallops and some ideas for simple ways to prepare them at http://www.nytimes.com/interactive/2013/06/23/magazine/bittman-scallops.html?_r=0. Check it out!