Spring has finally sprung and I am enjoying fresh asparagus once again! I am extra excited for the local crop which will be available soon. In addition to a nice bunch of asparagus, I had some fresh spinach. I decided that fresh scallops would be great with my spring vegetables. An orange vinaigrette, courtesy of Martha Stewart, made for the perfect light meal. In the original recipe, Martha pairs the vinaigrette with pork tenderloin and sauteed spinach, which is super tasty. I thought that the vinaigrette would work well with scallops. Boy was I right - delicious! I seared the seasoned scallops in a cast iron skillet coated with a little olive oil. I roasted the asparagus and sauteed the spinach with olive oil and garlic. I served the scallops over risotto - perfect! The vinaigrette came together in a minute with the help of the food processor. I will be repeating this meal soon! The vinaigrette is so good that I will be trying it on salmon too!
Garlic - Orange Vinaigrette
courtesy Everyday Food
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
coarse salt and fresh ground pepper
By the way, NJ got a nice mention in the May edition of Bon Appetit as producing some of the country's very best asparagus. Yes, I can attest to it, we do have some of the best asparagus!
On a side note: Thank you so much to everyone for your kind words both regarding the loss of Chloe and my health scare. I received a message from the doctor's office that my results are improving. I will do follow up tests in another two weeks.