Today I'm excited to introduce you to the talented Gabriella Burke of the The Gourmet Cocina. Gabriella is a Greenwich, Connecticut based private chef and food blogger. We met through a great group of local business women. Recently, Gabi hosted one of these get-togethers at her lovely home. Not only was Gabi the most relaxed, perfect hostess, but everything she made was so delicious - I asked Gabi if she could share a seasonal spring recipe here today.
Spring Citrus Salad: (feeds 4)
- 20 Scallops
- large package of mixed greens
- 2 plum or heirloom tomatoes, diced
- 1/2 red onion, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large grapefruit, skinned and chopped
- 2 avocados, diced
- 1 cup cooked quinoa
- 2 limes, juiced
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced
- sea salt and pepper to taste
Heat your grill or grill pan to medium high heat.
Chop and slice all of your veggies and fruit.
In a small bowl mix together your lime juice, garlic, and olive oil and season with salt and pepper.
Toss your veggies in a large bowl with the quinoa.
Season your scallops with salt and pepper.
Grill your scallops for about 1-2min per side. These cook very quickly, so keep a watchful eye!
Toss your dressing with the salad and serve onto four plates.
Top salads with 5 scallops each and add on some fresh cracked pepper and a sprinkle of sea salt.
Doesn't that sound amazing? And, thankfully not too hard either. I plan on trying it out this weekend, maybe substituting the scallops for grilled chicken or shrimp. For more great recipes just like this, be sure to check out Gabi's blog, The Gourmet Cocina. And, if you're local, be sure to check out all of the great food prep services Gabi offers!