Merideth and I are big fans of MasterChef and their “stunning” dishes, including the signature “me on a plate” entries. In honor of the newest season, Merideth and I made our own signature dishes! For me, it’s scallops and a spinach strawberry salad. Probably not MasterChef worthy in its complexity, but tasty, light, and protein rich! Scallops and spinach are also high in iron, which I am usually low in due to my exercise.
There are two types of scallops you’ll commonly find: bay and sea scallops. Usually, I get sea scallops, as they are larger and better for pan-searing, but I didn’t pay close attention and got bay scallops for this dinner instead. No worries though – bay scallops are well suited for stir-frying! In both cases, seasoning with salt, pepper, and some lime juice is all you need.
- 1/2 lb scallops (about 25)
- Canola oil
- Salt and pepper
- Lime juice
- Vinegrette: red wine vinegar, olive oil
- Lay out scallops on a cutting board or plate and pat dry. Season with salt and pepper and let sit for about 5 minutes. Pat dry again.
- Heat canola oil in a skillet on medium-high heat and add scallops. If using the larger sea scallops, sear for 2-3 minutes on each side, or until the top and bottom are caramelized. If using smaller bay scallops, stir fry for about 5 minutes or until scallops feel more dense.
- Meanwhile, slice strawberries and use to top spinach salad. Dress with oil and vinegar!
Wine Pairing: I usually prefer red wine, but this goes well with a Sauvignon Blanc or, if you’re feeling fancy, some bubbly!