Tasty, Easy Salad That’s Filling, Easy to Make

Just in time for spring, this salad is enough to satisfy your hunger.

Hello everyone and welcome to another edition of Andre Taylor’s Tasty Tidbits!

The days are longer, there’s more sun and that can only mean one thing: The warmer months are here! In celebration of spring arriving, I have a recipe for a great salad that’s easy to make and is enough to fill you up without having you feel heavy.

I know I’ve mentioned I love seafood, but let me show you a way to top off that boring salad with a little flare by adding a fruity sauce and some broiled scallops. Here’s what you need:

5 large sea scallops

½ a cup of mandarin oranges

½ a cup of orange juice

½ a cup of coconut rum

1 teaspoon of ground ginger

3 tablespoons of butter

¼ a cup of pine nuts

1-½ tablespoons of brown sugar

1 tablespoon of season salt

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of ground Parmesan cheese

3 tablespoons of extra virgin olive oil

1 bag of mixed green salad


Now that we have the ingredients, let’s get cooking.

In a medium sized saucepan over a medium flame on the stovetop, place your butter in until it melts and quickly add your rum. Once the rum has been added, start whisking the mixture and add the orange juice, ginger, brown sugar oranges and pine nuts. Continue whisking the mixture until everything is dissolved and you have a golden brown colored sauce in the pan. Cook for about 7 minutes and then let cool on the stove top, removed from the burner.

With the sauce done, it’s time to get down with the scallops! Turn the broiler on in the oven and let it warm up. In a small, round baking pan, grease the pan with the olive oil and place the scallops in the center of the pan. Sprinkle the season salt, garlic powder, onion powder and Parmesan cheese over the scallops and place them into the oven on the very top shelf.

Let the scallops broil for 12-15 minutes. They should be golden brown on top. Place the scallops atop a mixed green salad from the bag and then pour some of the orange-ginger sauce over the scallops and salad. Oh man, this is an amazing dish for the warmer months!

Not too heavy but very filling!

If you try this recipe, take a picture and email me at andre.taylor@patch.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.

Until then, keep on burnin’!


Leslie Perales Loges March 21, 2011 at 07:28 PM
This sounds awesome Andre! I'll definitely be trying this soon. I love making new kinds of salads in the summer and I've been trying to cook more seafood. Both together sounds fantastic.
Andre L. Taylor March 23, 2011 at 01:17 AM
Trust me, you'll like it. Let me know how it turns out! :)


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