My dinners were getting a little “ho-hum” so, I scoured months of Bon Appétit and Food & Wine magazines to introduce a little variety. I found this salad in Bon Appétit July 2014 — a nice refreshing summer blend. (Go here for the recipe: Summer Salad)
Divas “dish” on Mimi’s dish. If you checked out the recipe in Bon Appétit you will notice mine looks absolutely nothing like theirs. I couldn’t find fava beans. We love Great Northern White Beans and I substituted them. Pea shoots are impossible to find within 100 miles of Buck Hill Falls! Finally, surprising to me, Wegmans had not a single head of Bibb lettuce. Still a great salad!!! Sue: Snow peas or blanched sugar snap peas would also work great in this dish. I love them because they taste great cold and have nice crunch. I would probably substitute cannellini beans because I always have them in my pantry. Wegmans didn’t have Bibb lettuce? That’s insane, I can’t believe it.
I rarely make scallops; I don’t really like them. In an adventurous mood, I decided to give this dish a try. Click here for the recipe in Food & Wine Magazine: Cilantro Scallops.
Divas “dish” on Mimi’s dish. When you marinate the scallops, don’t leave them in the marinade more than 15 minutes — it’s not a ceviche, you grill these! We probably could have used a hotter flame to develop a nice golden brown crust on them. I thought it would be good to serve the scallops on tortillas that were “crisped up” under the broiler. After squeezing the lime juice on the scallops, just pile 1/2 of a scallop and some avocado on a wedge of the tortilla and create one delectable bite! Sue: I only like scallops pan seared. It’s hard to get them just right on the grill … unless, of course, you have a barbecue addiction like Bobby Flay!