Hello and welcome to Djalali Cooks! I hope you had a beautiful Holiday weekend. We are kicking off the week with an easy, light and delicious meal – Green Goddess Slaw and Sea Scallops. This is a great recipe for slaw, it’s a nice change of pace from the usual. You can swap out the scallops, if you like; top the slaw with your favorite white fish or salmon. I like the scallops because they are slightly sweet and bring a bouncy, meaty texture to the dish. Sautéd shrimp would be a great substitute, if scallops aren’t your thing. Let’s get right to it!
Green Goddess Dressing
Green Goddess dressing has been around, dressing salads since its invention at the Palace Hotel in San Francisco, in 1923. The recipe originally had a lot of ingredients; including anchovies, fresh herbs and a lot of mayonnaise. Back then, it was served over a canned artichoke. Green Goddess dressing has changed quite a bit over the years (namely: goodbye mayo) and for a long time had a sort of Hippie/Californian connotation. Today’s version is from the magazine Eating Well and while it takes quite a diversion from the classic Green Goddess dressing recipes, it is a bright dressing with silky texture that beautifully coats the veggies.
The ingredients have also been pared down; we have an avocado, lemon juice, nonfat yogurt, buttermilk, scallion, and fresh flat leaf parsley. You can add in tarragon, if you like. Toss all of these ingredients into a blender and and blend until smooth.
Taste the dressing and add kosher salt to taste (about a pinch). Pour the dressing into a large bowl (the largest bowl you have) and set aside. Now we can prep the salad.
We have a small to medium-sized head of Napa cabbage that I have cut into 1/4-inch strips; 4-5 radishes, sliced thinly; 2 cups of snow peas, thinly sliced lengthwise; and 2 cups of matchstick cut carrots. Toss everything in the bowl with the dressing and use your hands to fully mix the veggies and coat in the dressing. This is where using your biggest mixing bowl comes in handy!
Set the salad aside and let’s start on the scallops.
Seared Sea Scallops
I have just about 1 pound of large 16/20 scallops. Pat them dry and heat 1 tablespoon of olive oil over medium-high heat.
When the oil is shimmering, place the scallops in the skillet. Let them cook until browned, then flip and brown the other side. about 2 minutes per side. at the very end, I deglazed the pan with a splash of dry white wine. This is optional.
Green Goddess Slaw and Sea Scallops
To plate it up, use kitchen tongs to transfer a serving of the Green Goddess Slaw on a plate, and top each serving with sea scallops. Top the dish with fresh cracked black pepper and flaky finishing salt.
Scallops are so flavorful on their own that don’t need seasoning or even to be wrapped in bacon to be delicious. And I love how this recipe really lets the scallops shine. So simple, light, and savory, this recipe will be on the table in about 20 minutes and it’s just perfect for a spring or summer meal.
Thank you so much stopping by today, I do hope you give this Green Goddess Slaw and Sea Scallops a try. Another great salad recipe is The Classic Steakhouse Wedge, it’s always in season and it’s forever a classic! Take care and be well, xo Kelly
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Green Goddess Slaw and Sea Scallops
Crunchy slaw with tangy Green Goddess dressing, topped with seared scallops. So simple, comes together in 20 minutes – a perfect Spring meal.
- Green Goddess Slaw
- 1 Avocado, pitted and sliced into smaller pieces
- 3/4 cup Buttermilk
- 1/4 cup Nonfat Plain Yogurt
- 1/2 cup Chopped Flat Leaf Parsley
- 2 Scallions, sliced thin
- 3 tbsp. Lemon Juice
- Kosher Salt, to taste
- 6 cups Thinly Sliced Napa Cabbage
- 2 cups Thinly Sliced Snow Peas (sliced lengthwise)
- 2 cups Matchstick-cut Carrots
- 1 cup Thinly Sliced Radishes
- 1 tbsp. Olive Oil
- 1 lb. 16/20 Scallops
- Splash of Dry White Wine
- Flaky Finishing Salt and Fresh Cracked Black Pepper
Green Goddess Slaw
Transfer the avocado, lemon juice, nonfat yogurt, buttermilk, scallion, and fresh flat leaf parsley to a blender and and blend until smooth. Taste and season with kosher salt. Pour dressing into a large bowl.
Add cabbage, radish, snow peas and carrots to the bowl with the dressing and toss to mix the veggies and coat in dressing. Set aside
Pat the scallops dry and heat olive oil in a skillet over medium-high.
Transfer the scallops the pan and let them cook until browned on one side, then flip and brown the other side - about 2 minutes per side.
Deglaze the pan with a splash of white wine and cook one more minute.
Use kitchen tongs to transfer a serving of slaw to a plate and top with seared scallops.
Sprinkle flaky finishing salt and fresh cracked black pepper over each serving.
When making this for two, you will likely have a bit of leftover slaw. It keeps well overnight in the fridge.
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