Sunday, April 30, 2017

Lunch on the Rocks

Our picnic today was at Valley Falls (WV) State Park, where the large rocks near the falls provide up close viewing.  After the spring rains, the water was high and rushing and the kayaks were not to be seen.  

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.


1 comment:

  1. The salad looks tasty with all the fresh and helathy ingredients in it. Having it by the side of such a lovely place will surely double its taste. A sure to try recipe.