Summer has always been my favorite time of the year. With the sand and surf at my favorite beaches, seafood, fresh herbs, ice cream…vacationing and full on sunshiny goodness…. wait…. is that a word? Anywho…..
The Fisherman’s Platter at Nancy’s Restaurant in Oak Bluffs, Martha’s Vineyard…. so fresh… the water was beautiful and the food was delicious… as always.
But… I digress…. on to that Farewell Summer Seafood Salad….
My salads tend to start off the easy way… with convenient mixed greens in an easy pack #dontjudgeme.
Then I enjoy a bit of chopping therapy… after work, it can be truly therapeutic to do such a mundane task.
I was actually out of cornmeal and had to improvise, so….. I used a mixture of cornstarch and jiffy corn muffin mix to dredge my beautiful tilapia and sea scallops.
Note …. using Shortening instead of vegetable oil will ensure that your house does not smell of fried fish all night.
You’re welcome.
I was only gonna do the fish… but… I had scallops, they thaw so easily…. and it is the end of summer, so I might as well make it count…
I topped the salad with just a dollop of a creamy blend of mayo, lemon juice, old bay and dill relish. I then finished it with a bit of fresh cilantro and a little shredded cheddar cheese.
It was FANTABULOUS!
