Easy Scallop Dinner with Semi-Homemade Salad using Stonewall Kitchen's Champagne Shallot Walnut Dressing

The scallop dish is sort of a cross in flavor between chicken a la king and classic tuna casserole, but with a little more uptown flair. It’s super easy to make and significantly healthier than either classic standby but it's still totally family friendly with spoon-licking comfort food appeal. The semi-homemade salad is beyond easy. Here's how you make it: Cook about 1 pound of trimmed asparagus in a large pot of boiling water for about 3-4 minutes, or until firm tender. Drain asparagus and plunk immediately into an ice bath. Drain asparagus again and toss in a large salad bowl with about 4 cups of arugula. Add about 1/2 cup sundried tomato strips (look for ones that have been marinating in extra virgin olive oil) and about 1/2 cup chopped walnuts. Drizzle on some Stonewall Kitchen "Champagne Shallot Walnut Dressing" (which is completely fine for the kids) Season salad with salt and pepper and serve.

The scallop recipe is also beyond easy....



Easy Broiled Scallop Casserole

Serves: 4


2 tablespoons plus 3 teaspoons extra virgin olive oil, divided
1 Spanish onion, finely chopped
2 tablespoons white whole wheat flour
1 teaspoon paprika, plus more to taste
1/4 teaspoon white pepper, plus more to taste
Salt, to taste
1 red bell pepper, finely chopped
4 ears corn, shucked, kernels cut off
2 tablespoons white wine
2 egg yolks (from omega-3 rich eggs)
1/2 cup 2% low-fat organic milk
2 tablespoons prepared hummus
1/3 cup plus 2 tablespoons Parmesan cheese, divided
1 1/2 cups frozen petite peas, thawed
1 1/2 pounds large sea scallops
Juice from 1/2 lemon
2 tablespoons whole wheat Panko crumbs (such as Ian’s Natural Foods brand)
3 tablespoons chopped fresh parsley

1.Preheat oven to 400 degrees.

2.Heat 2 tablespoons extra virgin olive oil in a large non-stick skillet over medium-high. Add chopped onion and cook until very soft, about 3-5 minutes. Whisk in flour and cook 1-2 minutes. Season onions with paprika, white pepper and salt to taste. Add red bell pepper and corn to the skillet and cook 3-4 minutes, or until corn softens. Set vegetables aside.

3.In a small saucepan, whisk wine, egg yolks and milk together; heat over low heat for 6-7 minutes. Whisk in hummus and 1/3 cup Parmesan cheese. Stir until cheese melts and mixture is smooth. Pour cheese sauce over vegetable mixture, add thawed peas and stir to combine. Transfer mixture to an 8 x 8 inch casserole.

4.Toss scallops with 2 teaspoons of the extra virgin olive oil, lemon juice, paprika and salt to taste. Arrange scallops on top of the vegetable mixture. Bake casserole for 6 minutes. Remove casserole from the oven. Turn on the broiler.

5.In a small bowl, combine the panko crumbs, remaining 2 tablespoons of Parmesan cheese and remaining teaspoon of extra virgin olive oil. Sprinkle crumb mixture on top of scallops. Return the casserole to the oven and broil for 1 1/2 to 2 minutes, or until crumbs are crisp and golden. Garnish with fresh parsley. Serve warm.