Real Food - Summer 2019

24 real food summer 2019

Asian Rotini and Scallop Salad

MAKES 4 TO 6 SERVINGS

Asian noodle salads are always popular, and making one with curly rotini only adds

appeal. In this veggie-packed dish, carrots, peppers, cucumbers and radishes provide

a rainbow of color and crunch. It’s elevated to elegant main course status by placing

seared sea scallops on top. If you prefer, you can substitute shrimp.

For the Dressing

2 tablespoons sesame oil

1/4 cup rice vinegar

2 tablespoons honey

1/4 cup tamari soy sauce

1 clove garlic, pressed

1 tablespoon fresh ginger,

chopped

1/2 teaspoon red pepper flakes

1. Put on a pot of water to cook the rotini.


2. For the dressing, in a cup, combine the sesame oil, rice vinegar, honey, tamari soy
   sauce, garlic, ginger and red pepper flakes and whisk to combine. Reserve.


3. Cook the rotini according to package directions, about 9 minutes. Drain and rinse
   with cold water. Place in a large bowl and add the carrot, bell pepper, cucumber,
   radishes and basil and toss to mix, drizzle with dressing and toss to coat. Refrigerate
   until serving.


4. For the scallops, drain any liquid from the scallops and pat dry. Remove the con-
   nective piece from the edge of each scallop, if present. Sprinkle the scallop tops
   with half of the paprika and salt.


5. Place a large sauté pan over medium-high heat and let it heat for a minute. Drizzle
   in the oil and tilt the pan to coat the bottom. Place the scallops in the pan and sear
   2 to 3 minutes undisturbed, until the edges look browned and start to crack. Sprinkle
   the tops of the scallops with remaining paprika and salt. Turn over the scallops, and
   cook for 2 to 3 minutes, until firm when pressed with a fingertip. Transfer to a plate
   and cover loosely with a pot lid to keep warm.


6. Serve the rotini in a wide bowl or platter, topped with seared scallops. Drizzle the
   juice from the pan over the salad and serve.

EASY CHOPPED SALAD BAR

A big platter of chopped salad is a great way to let your guests pick their

favorite salad ingredients, and it looks beautiful and colorful. Simply select

a big platter and spread chopped romaine across it in an even layer.

Chop your favorite ingredients to arrange in rows across the lettuce:

Proteins: Cubed cheeses such as

Cheddar, Swiss or Havarti; cubed

salami, ham, chicken or crisp

crumbled bacon; or bleu cheese,

walnuts or sunflower seeds

Fruits: Chopped apple, berries,

sliced peaches or mango

Veggies: Chopped red peppers,

shredded carrots, cubed cucumbers,

cubed zucchini, chopped red onion

or scallion, cherry tomatoes

Set out a bottle of balsamic

vinaigrette for each guest to drizzle

over their salad just before serving.

1/2 pound rainbow rotini

1 cup shredded carrot

1 red bell pepper, slivered

1/2 large cucumber

4 large red radishes, sliced

1/2 cup fresh basil

1 pound sea scallops, thawed if frozen

1/2 teaspoon paprika

1/2 teaspoon coarse salt

2 tablespoons canola or avocado oil