SCALLOP & ROASTED PEPPER SALAD

By cherwest

WITH PEACH PEPPER + GINGER DRESSING

Ingredients

• 1 lb scallops (may substitute shrimp)
• 2 large green or red peppers (or buy roasted peppers and skip this preparation)
• 2 tomatoes cut into wedges
• 1 cucumber sliced
• 1 small sweet red onion chopped (can use white sweet onion or 2 green onions)
• 1/2 cup crumbled goat cheese
• Mixed salad greens or arugula
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup Sallie’s Greatest Peach Pepper + Ginger jam
• Salt & Pepper to taste

Preparation

Step 1

Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove loose skin. Cut peppers in half and remove seeds, then cut into I inch pieces. Arrange salad greens on plates (or in a bowl) top with peppers, onion, tomatoes, cucumbers and goat cheese. Pan sauté 1lb scallops or shrimp in 1 tablespoon olive oil and 1 teaspoon butter. After browning on both sides, put 1 teaspoon of Peach, Pepper + Ginger in pan with 2 tablespoons water. Toss to glaze. Mix olive oil, vinegar, salt, pepper and Peach, Pepper + Ginger jam together. Toss salad with dressing and top with scallops or shrimp. Serves 6.