Scallop, Pepper and Peach Salad
NOTE:
Peaches and peppers go into an obscure but delicious salad from the Eastern Mediterranean. The combination is perfect. The peaches and peppers share a similar smooth and slippery texture but their distinctly different flavors provide a nice contrast. You can try this dish with shrimp, or even with grilled lobster.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
15 min
Ingredients
- 3 firm fresh ripe peaches, peeled and pitted
- 2 scant tablespoons sugar
- 1 fresh hot red chili pepper seeded and cut into very thin slices
- 2 Tbsp fresh mint leaves cut into thin ribbons
- 2-3 Tbsp fresh strained lemon juice
- 1 ½ pounds fresh or frozen and defrosted scallops
- 3 green bell peppers
- 6 Tbsp extra-virgin olive oil
- 2 tsp ground cumin
- Salt white pepper to taste
Instructions
-
Cut each peach into 8 slices. Place in a medium-sized serving bowl and toss with the sugar, chili pepper, mint, 1 teaspoon cumin and 1 tablespoon of lemon juice. Set aside.
-
Heat a grill pan and brush lightly with olive oil. Place the peppers on the grill pan over medium high heat and grill until browned and soft, turning to char lightly on all sides. Remove, cool slightly, peel, and deseed. Cut the peppers lengthwise into 1-inch strips.
-
While the peppers are grilling, toss the scallops with two tablespoons of olive oil. Place in the grill pan after you remove the pepper and cook, turning once, until they are cooked, tender but firm, and are marked with grill marks on both sides. Remove.
-
Toss the peppers and scallops together with the peaches in the serving bowl. Season to taste with salt, pepper, remaining cumin, and olive oil. Add more lemon juice if desired. Serve.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
