Sea Scallops with Watermelon & Spinach Salad...Cabin Food

As Mom, Dad, Matt, J, and I drove to the cabin we decided that each would take a night to prepare a tasty meal.
We stopped at a neighboring town on our way to the wilderness to gather supplies. We all raided the grocery store searching for the perfect ingredients. Mom was trying to dish out coupons while Matt, J, and I examined the seafood counter.
In total we spent about 200 dollars for 4 days or food...that's 12 meals serving 4 people....I think we did pretty good!

Mom and Dad's Meal

on the menu:

• champagne toast to J!
  
• grilled, natural beef hamburgers with pepperjack or mozzarella cheese
  
• roasted asparagus with lemon and sea salt
  
• roasted sweet potato fries with chili seasoning and salt
• dessert was grilled bananas with Haagen Daz 5 ice cream

Park Cafe
a sweet treat after a day of hiking
located in St. Mary's, just outside the park

look at all the pie flavors (middle chalkboard)
boysenberry, cherry, lemon, rhubarb strawberry, peach, huckleberry, raspberry, apple.....

Matt and I split a giant huckleberry milkshake


Matt's Meal
the menu:

• Camembert cheese with strawberry glaze


• steamed salmon on the grill with lemon and sea salt


• tuna sashimi


• mixed green salad with olive oil dressing


• steamed artichokes


• dessert was lemon and passionfruit Haagen Dazs 5 ice cream...Matt's favorite

Breakfast one morning was a big avocado mixed greens salad


J and I's Meal
the menu:
Sea Scallops with Watermelon & Spinach Salad
this was a nice, light, refreshing meal for a hot summer day

Ingredients: (I doubled everything to serve 4 hungry people)
1 lb medium sea scallops OR you can use about 16 small scallops (about 2 large or 4 small scallops per person)

1 T olive oil

sea salt

1 1/2 cups spinach (be generous) I used 4-6 cups for 4 persons

2 cups watermelon (be generous)

Dressing:

3 T mandarin orange olive oil (I picked up at Pilgrim's Market... you can also use normal olive oil or lemon olive oil)

1 T chopped fresh mint

2 T scallions or red onion

1 T lime juice

1 T black or white sesame seeds

sea salt

1 small hot pepper (serrano, Thai, jalapeno, or bird), chopped

1 T grated lime zest

Instructions:
Rinse scallops and pat dry with paper towel. Toss in a small bowl with olive oil and salt. Heat grill or saute pan to about medium high heat.

Prepare dressing while pan heats up: whisk together olive oil, mint, scallions, lime juice, zest, sesame seeds, pepper, salt and pepper to taste.
Brush grill or add small amount of olive oil to pan. Cook scallops for about 4 minutes of one side and about 1 minute on the other. They should be white the entire way through and slightly springy to the touch. Set aside to cool.
In large bowl mix dressing onto spinach. Fold in watermelon and scallops. Garnish with extra lime zest or mint.

needless to say, we ate gourmet while out in the forest


Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/