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Tuesday, February 25, 2020
Connecting Our Communities

It’s time for a real peach of a salad

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This time of year there is no shortage of inspiration  in the kitchen. There are so many local vegetables and fruits to choose from, the possibilities are endless.

Shopping today at a local grocery store, my kids reaffirmed my belief that they do actually hear me. They now know to look for signs of local or at least Ontario produce. Sadly there weren’t many signs indicating local. We ended up getting the basics and, thankfully, we had lots of local produce to choose from at the shop.

We are now only a few weeks away from school starting. I do sympathize with the mom ready to pull her hair out at this time of year, although I do  get  sad thinking of them going back and getting into the craziness that fall brings.

So just a gentle reminder to keep making those local choices and let your kids know why – they are listening. My little guy also suggested I buy a lottery ticket so we could get some more money. I guess you can’t win if you don’t play.

Happy cooking.

Curried Peach and Scallop Salad

  • 12 scallops
  • 3 Tbsp. clarified butter
  • 2 peeled  and sliced freestone peaches
  • 3 Tbsp. diced red onion
  • 3 Tbsp. red pepper diced
  • 2 Tbsp. diced green pepper
  • 1 Thumb shredded fresh ginger
  • Juice  of 1 lemon
  • 2 Tbsp. olive oil
  • 1 tsp. ground curry
  • 1/2 tsp. ground cumin
  • Salt and pepper to taste
  • Arugula or greens you enjoy

Peel and slice peaches and place in small bowl. Add diced peppers, onion, ginger, lemon juice. Olive oil and spices, toss together and put aside to meld the flavours together.

To clarify butter, place 1/4 pound of butter in a small pot on low heat. Allow the buyer to melt and separate. You will only use the clear butter – discard the whey.

Place scallops on a paper towel to dry and absorb extra moisture. If there is a tough piece attached to the scallop, remove it. Season with salt and pepper.

Place pan (cast iron is best ) on medium and heat until it gets very hot.

Pan sear the scallops – they should get a golden brown. Sear, turn over to do the same on the other side. Don’t overcook these little gems! 

Add peaches salad  to your greens. Place on a plate and serve with the scallops around the salad.

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