Strawberry Mango Frisée Salad with Seared Scallops

Scallops when done right are the perfect seafood treat. Personally they rank as my favorite fruit from the sea. Scampi are a very close second. For this recipe please make sure to buy fresh scallops if you can. The frozen variety just don’t cook up the same as the fresh.

One of the best parts of the recipes is that it is fast, lite, fresh, and healthy. Please make sure to comment and share with your friends. I would love to hear your thoughts and suggestions about what you like and if you can make this better.


Honey Mustard Vinaigrette

2tsp freshly squeezed lemon juice

2tsp balsamic vinegar

1tbsp honey

2tbsp extra virgin olive oil

1tbsp grainy mustard

1/2tsp garlic, minced


– To make the Honey Mustard Vinaigrette, combine ingredients in a blender, except for the Olive Oil, which you will drizzle into the blender until the mixture is thick and all the ingredients are well mixed. Put aside.


1/4cup sliced almonds

1tsp black sesame seeds

1 bunch of frisée lettuce, ends cut

454g fresh strawberries, stemmed and cut in half or quartered

2 mangos, peeled and chopped

10 scallops


Makes two servings

– For the almond slices I used my toaster oven by placing them on a baking tray and used my toast setting to turn them slightly golden. Be careful though and watch them as they toast quickly. If you don’t have a toaster oven you can place the almond slices in a small skillet over medium heat. moving them constantly until they reach the desired goldenness. Set aside.

– For the scallops, put about 1tbsp of olive oil into skillet over medium to high heat. Once the pan is hot, ( to test I like to put one or two drops of water into the pan and if it sizzles and skips across the oil, then you know its ready), place the scallops in the pan and cook for about two to three minutes per side. Be careful as overcooked scallops can get very rubbery. A perfect scallop will be a light golden brown on each side and tender in the middle. Take out of the pan once ready.

– Wash and place Frisée lettuce on plate. Place cut strawberries and mango on top of lettuce. I like to do this ahead of time so I can take the freshly cooked scallops out of the pan and directly onto the plate.

– Once all the ingredients are plated, sprinkle scallops with sesame seeds and toasted almonds. Then take your dressing, pour the desired amount and you are ready to dive into this taste sensation. Let me know how it turns out for you. Enjoy!


Red Cabbage and Kale Salad with Tahini Dressing

I am a recent convert to kale. I have always seen it at the markets and always walked on by, never sure just what to do with it. Well one day I finally got up the courage and purchased a large bushel. I first used it in a curried chicken dish and I have to say I was hooked. On top of being a superfood, it has tons of flavour and a nice crispiness to it. Since then I have been trying all kinds of recipes with kale. This recipe is my first venture into eating raw kale and I have to say it was a nice surprise. The great thing about kale is that if you have any leftover salad you can put it in the fridge and the next day it still remains crispy. No lettuce can do that when drenched in dressing. Paired with red cabbage, pumpkin seeds, cranberries and the tahini dressing, I guarantee you this superfood salad will have you going for seconds or saving some to take to work the next day.




1/2 cup tahini

2 tbsp Bragg’s Liquid Soy Seasoning

1/3 cup water

1/2 tsp grated ginger

1 tbsp sesame oil

1 tsp lemon juice



1 bunch of kale, rinsed and stems removed

1/2 head red cabbage, thinly sliced

2 small avocados, cubed

1/2 cup dry cranberries

1/2 cup pumpkin seeds

1 tsp olive oil

1tsp chili powder (adjust to taste)

1tsp cayenne powder