Spring Scallop Salad (+ Monterey Visit)

We had a packed day! First we were given a private tour of The Monterey Bay Aquarium (head to instagram today to win two tickets!), then we learned how to crack crabs at Andronico’s. Afterwards, we were treated to an incredible seafood lunch featuring Monterey Bay Seafood, Sun Pacific Vintage Sweets Naval Oranges, and brand new Rustik Oven Sourdough Bread. Both available at Safeway stores.

We spent a lot of time throughout the day learning all about Seafood Watch, which is a fantastic resource from The Monterey Bay Aquarium that helps consumers and retailers make better seafood choices. There’s a rating system for each type of fish based on how it’s farmed and where it’s from so when you buy, or order fish you can make a more informed choice. A handy app is available as well! I really appreciate the focus on social responsibility and traceability from Seafood Watch.

Here’s a slideshow of how our day went, would you like to see?

This salad is so easy to throw together for an easy weeknight meal. Lay some arugula on top of a plate throw in any fresh spring veggies you may have like asparagus, avocado and endive. Layer on dill, pomegranate seeds, sliced radish, and thin slices of vintage sweet naval oranges.

Now it’s time to prepare out scallops! Seafood Watch has specific guidelines for types of scallops that are farmed responsibly when you’re shopping for them.

First, pat your scallops dry with a towel and season with salt and pepper. Add olive oil to a nonstick pan until and heat until hot, then add the scallops in. After 2 minutes, flip and add a T of butter. Right before taking them off the heat, give a squeeze of lemon on top.

Layer them on top of the salad and drizzle with a squeeze of orange, lemon, and olive oil.