We've decided on a 'snack share' for our CSA box this year, and it features locally grown snackables to eat out of hand - our first week happily includes the most juicy and beautiful strawberries! I've decided we must immediately strawberry all of the things, and I'm dreaming of strawberry pancakes, strawberry mojitos and this beautiful strawberry citrus and scallop salad. The flavors and textures combine to form a simple, but special dish.
~serves 4-6 as a side-dish~
- the juice of half a lemon
- 1 T olive oil
- 1 T Dijon mustard
- 1 T finely chopped green onion or chives
- 1 tsp sugar
- Salt and pepper to taste
- 1 pound scallops
- 2 cups fresh strawberries, sliced
- 1 cup cucumber, sliced
- ½ cup feta (or chèvre) crumbled
In a large bowl, add the juices, olive oil, mustard, chives, sugar and salt and pepper. Whisk to combine, then pour over the strawberries and cucumber. Cover with wrap and set in your refrigerator for the flavors to meld while you're scallops are cooking and cooling. You can pan sear them, steam them, throw them under the broiler or fire up the grill - any way you cook them will be fine! Placed the cooked scallops in the refrigerator for an hour to cool, then fold them into the salad and top the whole thing with the crumbled cheese. Serve with a cold drink, good company and a comfy lawn chair.