This is another recipe that was inspired by a restaurant chef who refused to share way back in 2013... The appetizer of bacon wrapped grilled scallops served over a white bean salad topped with micro-greens was so incredibly good that we had to order a second portion for deconstruction... something I absolutely love to do. :-) So here's what I started with:
Fantastic appetizer... really... and back then I was all about the bacon! LOL What follows is a mystery to me a decade later, as I found a bunch of pics I took of recreating the dish at home ten years ago, but no recipe. Fortunately I was smart enough to take a group shot of the ingredients I used, so that gave me a place to start.
After studying the old pic it was time to get to work cutting up the ingredients using sizes best I could see in the decade old images and guessing at quantities.
This looked like a pretty good balance so I just put it all together, taking really bad notes along the way. LOL Hey... creativity is not always pretty! :-)
Now that I had my salad it was time to create a proper dressing. I could see from the old picture that lime juice was included, so I immediately went to my Luscious Lemon Vinaigrette recipe for guidance. Trial and error came up with this mix.
My mix really brought it all together to create a fresh, vibrant, flavorful salad than can actually stand alone. Fish lover that I am, though, I was itching to try the halibut bites I had recently received as part of a fish order. Seasoned with my favorite lemon pepper blend from FreshJax Organic Spices and a little olive oil, they were given a quick fry and then added on top of the white bean salad.
You didn't think this was just a story, did you? *smirks* The process is pretty obvious above, but here is the ingredient list. Enjoy!
Fish:
- 12 oz cubed halibut - any other white fish or scallops will work well, also.
- olive oil
- 1+ tbsp FreshJax lemon pepper blend
Salad:
- +/-3 cups baby spinach - should yield 1.5 cups chopped
- 2 15oz cans white beans - drained and rinsed
- 1 orange bell pepper - diced
- 1 shallot - minced
- 2 medium tomatoes - seeded and then diced
- 1/2 English cucumber - peeled, quartered, seeded and diced - should yield 1 cup
- 1/8 cup red wine vinegar
- 1/8 cup lime juice
- 1/4 cup olive oil
- 1/4 tsp table salt
- 1/8 black pepper
Enjoy!
Blessed be... and happy cooking!