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Pike Mkt recovery


Scallop Salad with Kale Pesto

Serves 2

There's nothing light a bright salad to cool down a warm summer day, or just make you feel great about eating food that is both good and good for you.

For the kale pesto

Makes 1 cup


  • 2 cups kale leaves
  • ½ cup parmesan cheese, finely grated
  • 1/3 cup + 1 TBS extra virgin olive oil
  • ¼ cup pine nuts
  • 2 garlic gloves, finely chopped or pressed
  • 1 tsp salt
  • ¼ tsp red pepper flakes


1. Combine all the ingredients in a blender and puree until smooth, about 1 minute.

2. Set the pesto aside until it's time to serve the salad. Freeze remaining pesto in 1 tablespoon portions in an ice cube tray for later use.

For the salad

  • 2 medium tomatoes, cut into bite size chunks
  • 1 Anaheim chili, seeded and thinly sliced
  • 1 cup corn kernels, stripped from a fresh ear of corn
  • ½ cucumber, peeled, seeded, and thinly sliced
  • 1 TBS thinly sliced shallot
  • 2 + 2 tablespoons extra-virgin olive oil
  • 2 TBS champagne vinegar
  • 2 TBS Blue or goat cheese
  • 8-12 sea scallops (½ to ¾ pound)
  • Salt and freshly ground pepper to taste


1. In a large bowl combine the tomatoes, peppers, corn, cucumber and shallot and store in the refrigerator until ready to use.

2. Combine oil, vinegar, and blue cheese in a small bowl. Set aside.

3. Season the scallops with salt and pepper and set aside. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat (375⁰ F) until it shimmers or registers 375⁰ F with an instant read thermometer. Sear scallops on both sides for 1-2 minutes each side until the internal temperature reaches 120⁰ F. Measure by inserting and instant read thermometer into the side of the scallop, pressing halfway in.

4. Combine the oil, vinegar and blue or goat cheese to make a dressing. Pour over the salad and toss.

5. Place a dollop of pesto onto each scallop, plate salad adding the scallops to the top, or alongside and serve.

Tom Mehren/July 2021

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