A couple of Summer recipes that will have you licking your lips.
These have been our family favorites for years!!
Pan Seared Scallops with White Bean -Salami Salad
Serves 4
Time 30 min
2 (15-ounce) cans cannellini beans, rinsed
2 ounces thinly sliced Genoa salami, halved, then cut crosswise into thin strips
5 TBSP extra-virgin olive oil
1/4 c fresh parsley leaves
1 shallot, halved and sliced think
2 TBSP sherry vinegar
2 tsp Dijon mustard
salt & pepper
1.5 lbs large sea scallops, tendons removed.
1. Combine beans, salami, 3 TBSP oil, parsley, shallot, vinegar, mustard, 1 Tsp salt and 1/4 tsp pepper in bowl.
2. Divide salad among 4 bowls
3. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 TBSP oil in 12-inch nonstick skillet over medium-high heat until
just smoking.
4. Add half of scallops in single layer, flat side down and cook, without moving them, until well browned, 1.5 to 2 minutes per side.
5. Transfer scallops to plate and tent with foil.
6. Repeat with remaining 1 TBSP oil and remaining scallops. Divide scallops evenly among bowls. Serve
Enjoy a delightful summer dish that you can serve up in a jiffy!!
Broccoli Salad
1/2 lb bacon, cooked and crumbled into pieces
2 heads broccoli, cut up into smallish pieces
1/2 c raisins
1 small onion finely chopped
To the above add:
1 c Mayo
1/2c sugar
2 TBSP vinegar
Combine all ingredients and refrigerate for a couple of hours.
Sooo good!! There won’t be any left!!
Antipasto Salad
1 & 1/2 cups carrots, cut diagonally into 1/4 inch think slices ( about 3 medium carrots)
1 & 1/2 cups cauliflower florets
1 & 1/2 cups broccoli florets
1 medium red bell pepper, cut into 1 inch pieces
1/4 cup water
1 can (14 oz) artichoke hearts in water, drained and cut in half
1/2 cup pitted ripe olives
4 oz sliced smoked ham, cut into 1/4 inch strips
1 cup Italian dressing
6 cups romaine lettuce, thinly sliced
1 oz freshly grated parmesan cheese
1. Place carrots, cauliflower, broccoli florets and bell pepper into microwave-able bowl, adding water and cover.
2. Microwave on High for 3 minutes or until veggies are just crisp.
3. Drain then rinse veggies in cold water until cooled to room temperature.
3. Place cooled veggies, artichokes, olives and ham into large bowl, toss gently with 3/4 Cup dressing.
4. Arrange lettuce on serving platter, spoon veggie mixture over lettuce and sprinkle cheese on top. Pour remaining dressing over top, if desired.