****
General Notes on My Recipes: Portion sizes are generally for one or two (multiply as necessary); measuring is rarely exact (taste it or eye ball it); ingredients can always be exchanged for what you prefer or what you have (be creative); don't be mad at me if it didn't turn out right (you made it, not me!).
General Notes on My Recipes: Portion sizes are generally for one or two (multiply as necessary); measuring is rarely exact (taste it or eye ball it); ingredients can always be exchanged for what you prefer or what you have (be creative); don't be mad at me if it didn't turn out right (you made it, not me!).
Salmon over Sauteed Scallops and Vegetables in Balsamic Vinaigrette
Salmon:
Turn the oven on broil. Coat your piece(s) of salmon in olive oil, salt, pepper and garlic powder. Broil the fish until browned and looking good enough to eat.
Balsamic Vinaigrette:
Whisk together olive oil, balsamic vinegar and chardonnay (or other white wine). Sorry no measurements but make enough to cover your veggies and fish and use more wine than anything. :)
Scallops and Veggies:
Roughly chop up one medium red bell pepper. Slice half a medium yellow onion into rings, and then slice in half. Slice up a handful of small to medium sized portabella mushrooms.
Heat a pan up, add olive oil, keep the heat on medium. Add the bell pepper, onion, mushroom, and scallops to the pan and allow to cook through. Add two fistfuls of spinach to the pan and allow it to wilt. Take the pan off the stove and pour out excess liquid. Pour in vinaigrette and season everything with salt (not a lot) and pepper.
Spoon the scallop and vegetable mixture onto your plate. Place the salmon on top. Pour warmed vinaigrette over everything. Grate lots of Romano cheese over the dish. I also think some warm crusty bread for sopping might be appropriate with this.
