Don’t Be Shellfish 🦪🐚🦪

I'm conducting a Scallop poll. Don't be shellfish with your responses! Have you tried this yet?

Fennel, Red Onion and Orange Salad

1/2 cup thinly sliced red onion

2 large navel oranges

2 large fennel bulbs

2 T small fresh mint leaves tightly packed

1 T plain Greek yogurt

1 T red wine vinegar

1/2 t ground coriander

1 T extra virgin olive oil

Lawry's Seasoned salt and freshly ground pepper to taste

Soak thinly sliced red onion in water for about 15 minutes, then drain well.

Carefully cut orange segments, reserve as much of the juice as possible in a small mixing bowl.

Cut end of fennel bulbs and remove tough outer segments. Remove core and slice remaining fennel thinly.

Mix fennel, orange and onion.

Combine remaining orange juice, yogurt, red wine vinegar, ground coriander, olive oil, salt and pepper and pour over salad.

Have some french bread ready to dip in the remaining dressing- delicious!

Seared Barnegat Light Scallops

Wash scallops and pat dry with paper towels. Season with salt and pepper.

Dip flat ends of scallops in flour, lightly dusting.

Sear in hot extra virgin olive oil until golden brown on each side.

Gray Whale Gin & Tonic

Add a couple of fingers of Gray Whale Gin (or fill it with gin) to a high ball glass filled with ice, top with a splash of tonic and lime wedge. If needed take a spray bottle and fill with tonic and lightly spray tonic over your gin drink.