I love seafood and could never give it up. I eat it as often as I can and that’s why I was inspired to create my Scallop Salad with Blue Cheese and Dill.
One of the healthiest “diets,” if you want to call it that, is pescovegetarian. Seafood provides protein and Omega 3’s that vegetarians or vegans often miss. You need to be careful to vary the types of seafood you eat in case it contains mercury, which is a reality we have to be aware of.
According to the American Journal of Clinical Nutrition – March 2010 – The omega-3 fats found in fish may lower your risk for heart disease, high blood pressure, stroke, cognitive decline, and cancer. While pescovegetarians have higher body mass indexes than vegans, they still have lower BMIs than meat eaters.
Seafood has vital nutrients that help extend longevity, especially if you stick with wild caught varieties. Fresh is always best. However, you can sometimes find decent brands of flash frozen that are wild caught. The fish guy at the store recommended using smaller scallops because they’re the most tender.
I hope you enjoy this Scallop Salad with Blue Cheese and Dill. It only takes minutes to throw together.
- 4 Tbsp extra virgin olive oil
- 3 Tbsp orange juice
- 2 Tbsp walnut oil
- 1 bag of flash frozen scallops or approx 24 fresh ones (depending on their size) Thawed
- mixed salad greens
- 6 oz Blue Cheese (crumbled)
- 2 Tbsp fresh dill chopped
- sea salt and pepper
- In a small bowl, whisk together 3 Tbsp of olive oil, orange juice, and walnut oil. Add sea salt and pepper to taste.
- Heat the remaining 1 Tbsp of olive oil in a heavy skillet over high heat. Sear for approx 1 minute per side or until they are slightly browned.
- Transfer the scallops to a bed of salad greens or individual plates.
- Sprinkle with blue cheese and dill.
- Drizzle with dressing
- Serve warm