The first time I had this salad, I was moving from Ft. Leavenworth, Kansas (my 2nd favorite duty station behind Seoul), to Ft. Hood, Texas.  We were actually heading to the Great Wolf Lodge for 5 days, then on to Texas.  Why is this important you ask? Because I remember eating this salad the parking lot of the Great Wolf Lodge with my fingers, and I had a really hard time sharing it with Hubby.  My friend and neighbor Amy made this for our car trip,  as soon as I could call her for the recipe, I did.  Thanks for this Amy, it has been a staple in our house every since.

This is one of the easiest and yummiest (is that even a word?) salads!  Every time I make it for a backyard BBQ, or take it anywhere, someone always ask for the recipe. This salad is perfect for summer & everyone in my house will eat it.

I got a new Paula Deen Cookbook yesterday.  It was on a whim, I saw it wanted it, bought it. Normally I don't just jump like that - first I have to read the cover, look through the pages...I might put it in my cart, walk around and decide, 'Oh, I don't need that', then I put it back on the shelf.  I mean who really 'needs' a new cookbook when you have the internet?  Not this time, I left it in my cart.  Paula has been on my mind for days. I have been dreaming of her Lemon Blossoms, I have wanted to make them for over a week, but circumstances have prevented it.  When I saw her cookbook, I started dreaming of all that butter, butter and more butter.   Well to my shock and awe, I found this recipe...can you believe it, NO BUTTER at all

This recipe was very good with just he right kick and it was quite easy to make, even though I have a hard time searing scallops.  I don't know why, but they never turn out 'just right’...I will keep trying. (I thought they were dry enough...)  Also, I could not find sea scallops, so I used small bay scallops.


Seared Scallops with Pineapple-Cucumber Salsa
Adapted from The Deen Family Cookbook

Salsa 
1 cup diced peeled cucumber
1 can diced pineapple
3 TBL chopped cilantro (plus a little extra for garnish)
1 TBL diced red onion 
2 ½ tsp lemon zest
1 large jalapeno diced

Scallops
2 pounds sea scallops
Salt and pepper
2 ½ TBL olive oil

1.        Mix all salsa ingredients together and set aside.
2.        Rinse scallops and pat them very dry, then season them with salt and pepper
3.        Warm the oil in a large skillet over medium-high heat.  Sear the scallops, without moving them in the pan until golden – 2-3 minutes on each side.
4.        Put Salsa on a plate, put scallops on top of salsa, sprinkle with fresh cilantro

Paula says to add 1/4 tsp hot sauce to the salsa, but quite honestly, I forgot. It was not missed.

This months Cooking Light magazine is right up my alley, it is chalked full of seafood recipes!  Can you say YUMMY?!?!  I got my March issue of Cooking Light on .... get this ....25 March!!  AUGHHH, one of the only things I don't like about living in Korea, it takes FOREVER for my magazines to show up, and then I feel behind.  Anyhow, on March 26th, I headed for the Noryangyin Fish Market to pick up some yellowfin tuna so I could make this delicious looking salad!  So, here is where my adventure started....

(The pictures from the fish market are from my own personal paparazzi that follows me around...thanks, Liz)

 
My tuna...

Purchasing tuna from the lady with the pink apron!  I just LOVE the pink apron!  Check out the guy behind me, he is sneaking a feel of Boy 3's hair while I am not looking!!  ;)

Check this big chunk of tuna out (just over 2 lbs)....only 30,000 won for this! That is about $22 USD, for sashimi grade yellow fin!  OH BABY!

Isn't she pretty? 

First, you salt & pepper this lovely lady, I like LOTS of fresh ground pepper.  Heat your pan over med-high heat with about a half a tablespoon of olive oil, make sure you pan is nice and hot before you put your tuna in. Cook on all sides for about 2 minutes each, or until desired degree of doneness.  I cooked mine for about 2 minutes on each side and it was perfect!

Transfer to a cutting board and let rest for a few minutes.  Then slice against the grain into thin slices to top your salad with.  My mouth is watering just looking at this!!

OK, OK, on to the salad portion:

4 cups cabbage, sliced
1 cup thinly sliced cucumber
½ cup matchstick cut carrots
1/3 cup thinly sliced red onion
1 navel orange, sectioned and cut up into small pieces
1 TBL sugar
3 TBL fresh chopped cilantro
2 TBL fresh squeezed lime juice
2 TBL rice vinegar
½  tsp dark sesame oil
¼ tsp chili paste

Combine cabbage & next 4 ingredients (through orange) in a large bowl.

Combine remaining ingredients (sugar through chili paste) in a small bowl stirring well with a whisk.  Reserve 1 TBL dressing.  Drizzle the rest of the salad dressing over the salad and toss gently.  Divide mixture between 4 plates.  Arrange tuna over salad mixture, drizzle reserve salad dressing over tuna.  Serve with a crunchy pepper cracker on the side. 

This salad is DELIGHTFUL!!  It is also very fast and easy, great for a sports night.  I think it took maybe 30 minutes to prepare. 

Hubby and I loved this salad. It now has a permanent place in my recipe box.  Go ahead; give it a try, you are sure to like it!  I served it with grilled chicken breast.

This was adapted from a recipe in Cooking Light magazine.

1 bag of your favorite salad (I used Spring Mix)
1 6oz container fresh raspberries
¼ cup chopped fresh chives
1 ½ TBL apple cider vinegar
1 ½ TBL white vinegar
2 TSP honey
½ TSP Dijon mustard
¼ tsp salt
1/8 tsp fresh ground pepper
1 TBL canola oil
6 TBL sweet spiced almonds (recipe follows)

Combine first 3 ingredients in a large bowl. Combine vinegars and next 4 ingredients in a small bowl, add oil stirring with a whisk.  Drizzle over lettuce mixture, toss to coat.  Top with sweet spiced almonds.

 Sweet Spiced Almonds

1 cup sliced almonds
1/3 cup packed brown sugar
1 TSP cinnamon
½ TSP ground coriander
½ TSP ground cumin
1 large egg white lightly beaten
Cooking spray

Preheat oven to 325/  Combine almonds & next 4 ingredients in a small bowl.  Add egg white, mix till incorporated. Spread evenly onto a foil lined baking sheet coated with cooking spray.  Bake for 10 minutes, stir, spread out evenly on cooking sheet again & bake for 15 more minutes or till crisp.  Transfer foil to wire rack and cool.  Break almond mixture into small pieces.