Our picnic today featured a scallop, olive and vegetable salad-based on a recipe in Food Network Magazine. The recipe in the magazine was for a ceviche-featuring raw scallops. Mine and most of the vegetables were sauteed prior to chilling. That's broccoli sprouts from our local farmers market on the side and a chocolate nutty cake with ricotta and strawberries for dessert.
Scallop, Olive and Vegetable Chutney
(Serves 2)Saute vegetables in olive oil over medium high heat, until soft, about 5 minutes.
2 tablespoon onion, diced
2 tablespoon fennel, diced
2 tablespoon celery with leaves, diced
2 tablespoon yellow sweet pepper, diced
1 green garlic, sliced
1 teaspoon olive oil
Add scallops. Saute 2 minutes on each side. Sprinkle with pepper.
2 ounce bay scallops, cut in half lengthwise
Fresh ground pepper
Remove from heat. Add juice, sugar, olives, tomatoes and parsley.
1/2 cup orange juice
1 teaspoon sugar
2 tablespoon green olives, diced
1/4 cup grape tomatoes, diced
2 tablespoon fresh parsley, snipped
Refrigerate overnight. Keep cold for transport and service.