Red, White and Blueberry Scallop Salad
I've always been more patriotic than one might expect - Chuck Yeager was one of my early heroes, my dad and both grandfathers were veterans, and we all loved fireworks, so I suppose the combination...
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Cooking tools:
- Grill
- Skewer
- Citrus press
- Skillet
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving bowl
- Plate
- Refrigerator
Ingredients
- the juice of one orange (6T)
- the juice of half a lemon (2T)
- scant T of dijon mustard
- scant 2T of good olive oil
- salt, pepper to taste (a couple of sprinkles of each)
- 1 T chopped green onion or fresh chives
- 1 pound cooked and cooled sea scallops (cut in half to bite sized)
- 1 pint fresh strawberries, trimmed and quartered
- 1 cup cucumber, sliced, seeded and halved
- blueberries for garnish (about 1/2 cup)
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