Sunday, February 13, 2011

SCALLOP SALAD WITH RASPBERRY VINAIGRETTE

scallop salad with raspberry vinaigrette (2)
My days of eating fish 5-6 times per week have ended since I learned that my mercury count is too high.  I’m on a detox program to bring my mercury count down, and I’m eating less fish.  How I miss it! 

What I miss most is the salmon, my favorite fish of all.  Thinking it was good for me, I was eating it several times a week and savoring every morsel.  Then I learned that wild-caught salmon, which is what I was buying at my local Harris Teeter, is not the same as wild salmon.  Wild-caught salmon is actually spawned and grown in a fish farm, then released into the wild right before it’s caught.  That gives them the right to label it “wild-caught salmon.”  Clever, huh?  Or should I say, devious? 

Real wild salmon is available online, but it costs considerably more than the price I was paying for wild caught.  So, you might ask, what’s the big deal?  Farm-raised salmon is higher in mercury and contaminants than wild salmon, and it’s also higher in Omega 6’s instead of Omega 3’s.  So the fish that I thought was so healthful, in fact, is not.  It’s more part of the problem than the solution. 

My  fish this week was sea scallops, which are naturally low in mercury, as are shrimp, crab,  flounder and tilapia.  I simply seasoned the scallops with salt and pepper and seared them in a hot iron frying pan with just a touch of olive oil in the pan.  Chopped Romaine lettuce and escarole were topped with roasted sliced beets, shredded zucchini, sliced mushrooms, raspberries and the scallops.  The raspberry vinaigrette was drizzled over top (see top photo).  But any combo of greens and veggies will work.  In the photo below, I used Romaine lettuce, leftover cooked peas and mushrooms, radishes, olives, raspberries and toasted sliced almonds, for a non-meat, non-fish lunch. 

QUESTION:  How much fish are you eating these days?  Have you had your mercury levels checked?

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Raspberry Vinaigrette
Source:  Judy’s Kitchen
Rating:  9 out of 10
Click for  PRINTABLE PAGE
INGREDIENTS:  3 Tbsp. seedless black raspberry spreadable fruit
1/2 tsp. Dijon mustard
1/2 tsp. chopped fresh thyme leaves
1-1/2 tsp. raw local honey
1/4 tsp. fine sea salt
dash black pepper
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil

Salad greens and veggies of choice
seafood, meat or poultry of choice
fresh or frozen and thawed raspberries

In small bowl, whisk together spreadable fruit, mustard, thyme, honey, salt, pepper and vinegar till smooth and well combined.  Drizzle the oil as you whisk it into the bowl, and continue to drizzle and whisk till the mixture emulsifies, about 1 minute.  Spoon or drizzle over salad.  Refrigerate leftovers.  Yield:  about 3/4 cup

7 comments:

Lindsay @ The Lean Green Bean said...

this looks divine! can't wait to try.

Food, Fun and Life in the Charente said...

Mouth watering. Diane

The Food Hound said...

The dressing looks lovely! You could use it on a salad with any kind of meat, really!

briarrose said...

Oh the vinaigrette looks delicious. I know it's tough when you have to cut back heavily on a favorite dish.

A Year on the Grill said...

I am eating at least one fish course a week. Too many things to worry about, so no to the Mercury question.

Love scallops and love raspberries... will be giving this a try soon

Dave

MelindaRD said...

I love scallops. This dish looks delicious.

Ocean Breezes and Country Sneezes said...

This my friend is a keeper! I also love fish!

Please feel free to stop by for a visit and some dessert when you have a moment, it's decadent!

Mary