Just when I thought food creation and I were breaking up… Bam!
It began with a conversation: I spoke with a dear friend who reminded me that I had been burning the midnight recipe oil for quite some time now. After 3 EHOW cooking shoots, (um… that’s 42 original recipes) 10 cooking classes, and a recipe a week for the blog, not to mention day to day cooking and eating, no wonder I was yearning for the most basic food ever!
Then I went to the farmers market, feeling lighter, taking some pressure off. And. There. They. Were. Gorgeous medallions of luscious briny perfection. Perfect, bejeweled scallops.
This was it, this was going to turn it all around for me. My brain started spinning. The rest of the market stands began to look more appealing, mini heirloom tomatoes? Yes please. Baby kale, um… seriously! YES! Fresh parsley, a head of garlic, then a stop at the store for lemons and an avocado. Ladies and gentleman, I could work with this.
Still simple? Yes. But this is simple elevated just enough to make it blog-able.
We are about to have a salsa verde party with kale, avocado, tomato salad. Ready, Set, Cook!
TIP: When chopping fresh herbs be sure your knife is super sharp. A sharp knife slices clean through the herbs preserving flavor and color, a dull knife will bruise the herbs. Dull knife, dull herb. Or as Gorden Ramsey says, “Dull knife, dull chef”
TIP: be sure garlic is very finely chopped. Run the side of your knife over the chopped garlic to further mush and break it down.
Plop these babies on a grill or grill pan or screaming hot cast iron skillet (that’s what I used.) When they are fresh like mine were they truly don’t need more then 2 minutes per side. Don’t overcook, its mean.
I tossed the baby kale, 1/2 chopped avocado,and pile of tomatoes with 1 tsp olive oil and a sprinkle of salt. Place the perfectly grilled scallops on top and finish with a generous helping of salsa verde.
- ⅓ cup of parsley
- 1 clove of garlic
- 2 tablespoons of capers
- 1 tablespoon of lemon zest
- ¼ teaspoon of sea salt
- ¼ teaspoon of black pepper, medium grind
- ¼ cup of extra virgin olive oil
- Finely chop parsley and garlic add to bowl
- Run your knife through capers and add to bowl (it’s fine if some of the capers are still whole)
- Add lemon zest, salt, pepper, and olive oil
- Stir to combine
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