During her undergrad degree Cassie minored in Spanish. When she had the opportunity to study in Spain for two summers she jumped at the chance. She spent the summer of 2001 and 2002 in Madrid living it up, perfecting her conversational Spanish and having fun...and doing some studying too. As previously mentioned Cassie is a reformed picky eater. The first time there she wasn't too fond of the food offered, but during her second trip she gained a big appreciation for the wonderful flavors of Spanish cooking. One of her favorite things to do during her second trip was to go to Tapas bars. It was great to get a variety of delicious little plates of food.
Seared Scallops over Salad Greens with Blue Cheese
Adpated from Everyday Tapas
Serve 4-6
4 T. olive oil
3 T. almond oil
3 T. fresh orange juice
salt and pepper
1-1 1/2 lb. shelled scallops
salad greens, washed and dried
6 oz. blue cheese, crumbled
2 T. fresh dill chopped
1) Whisk together 3 T. of the olive oil with the almond oil and the orange juice. Season with salt and pepper to taste and set aside.
2) Heat the remaining olive oil in a large skillet over medium heat. Add teh scallops and cook on each side about 1 minute or until golden.
Posts
