Thursday, April 14, 2011

Scallop and avocado salad

Oh, spring is here. It is glorious: sun and crocuses and acolytes and miniature daffodils and even hyacinths. And a cat which gets up from sunning itself on the path and runs to me to be scratched every time I walk through Nordre kirkegaard. And at the grocery store, yams and topinambours and winter squash have been replaced by strawberries and spring onions and young courgettes.

I needed a quick lunch today, something I could make and eat in under a quarter of an hour. Work calls. A few scallops, saut̩ed in butter with a bit of fleur de sel and black pepper and a squeeze of lemon Рlettuce from a pot Рspring onions Рfresh basil Рand half an avocado. A touch of olive oil and balsamic, and ta-da: a light and sumptuously simple lunch.

No recipe is needed. Just a few hints:
  • use both the white and green parts of the spring onions
  • to sauté the scallops, get your butter very hot (but not burning), and just show the scallops the pan: 1 to 2 min. per side will be enough. Season them in the pan with salt, freshly ground black pepper and a squeeze of lemon.

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