Tonight we have our siblings over to celebrate B’s birthday.
MENU:
Crab stack salad with mango and avocado
Seared scallops
Pan-seared salmon with pomegranate balsamic glaze
Sprinkles cupcakes! – Red Velvet, Black and White, Carrot, Banana
CRAB STACK – Inspired by a dish prepared by two local restaurants. I was looking for something that was both tasty and pretty to look at. The prep is easy and can be done well in advanced (except for the avocado).
Crab Salad – Lump Crab, Mayo, Rice Wine Vinegar, Dijon Mustard, Lemon Zest, Pepper
Mango Salsa – Mango, Lime, Red onion (sparing amount), Red pepper, Jalapeno, Cilantro
Avocado Salad – Avocado, Lime
Garnish – Greens
Next time would add: Diced cucumber, serve with something crunchy
Bottom layer: Avocado
Second layer: Crab
Third layer: Cucumber
Fourth layer: Mango
Garnish
SEARED SCALLOP with Cilantro Pesto
Pesto: Cilantro, Salt, Pepper, Lemon, Olive oil
Process cilantro in food processor with salt, pepper, lemon juice. Slowly add olive oil. Add more lemon juice to taste.
Scallop Prep: 1 quart cold water, juice of 1 lemon, 1/2 tsp salt – Soak in 30 minutes. Then dry scallops between 2 cookie sheets lined with towels
Scallop Searing: Heat cast iron skillet to high with olive oil. Cook scallops for about 2 minutes. Turn over when browned. Add about 1T butter to pan, spoon over scallops. Cook for another 1-2 minutes. Drizzle w/ pesto sauce
PAN-SEARED SALMON with Pomegranate Balsamic Glaze
Glaze: 3T pomegranate juice, 3T light brown sugar, 2T balsamic vinegar, 1T mustard, 1t cornstarch, pinch cayenne
Boil for 1 minute. Keep warm
Salmon: 4 Salmon Steaks, 1t brown sugar, 1/2t kosher salt, 1/4 cornstarch
Season salmon w/ salt and pepper.
Rub salt/sugar/cornstarch mix onto salmon
Brown in pan at medium-high heat until well browned (about 1 minute).
Flip salmon over and transfer to 300 degree oven until done
Nesting On A Hill 