This month, I’m doing something especially fun with my food posts — I’ve partnered with Noritake China to create some dishes beautiful enough to live up to their gorgeous china!
For my first dish, I created this scallop salad full of colorful, fresh ingredients. Scallops are a personal favorite of mine — more delicate than shrimp, and more bite-size than a full fish fillet. I can hardly ever resist them on a menu. And the craziest part? I made these in our toaster oven — just a slow bake and a quick broil, and you have all the flavor with exactly zero mess.
To bring out the deep brown tone in the Colorwave place setting, I wanted some bright, vibrant ingredients in this salad — crisp, hand-torn romaine, fresh corn, bright green chives, and juicy pomegranate seeds. Can you think of a better combo?
So what do you guys think? What would you pair with this place setting? I can’t wait to show you the other recipes I have lined up!
For step-by-step photos of how to prepare this recipe, check out Noritake’s Facebook page! And if a pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!
Scallop Salad with Fresh Corn and Pomegranate
8 large sea scallops
1 ear corn, husked
2 tbsp pomegranate seeds
1 tbsp chopped chives
10 large leaves of romaine lettuce
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup grated Parmesan cheese
Additional olive oil, ground pepper and sea salt, for scallops
Heat a pot of boiling water and cook corn cobs for approximately 7-8 minutes, or until they are brightly colored and tender. Remove from water and slice kernels from cob (I find corn is easier to cut when you cut the cob in half first, and then rest the cut end on a surface and cut vertically). Reserve.
Preheat oven to 400 degrees. Brush scallops with olive oil and sprinkle with olive oil and sea salt. Bake for approximately ten minutes at 400 degrees, and then broil at 500 degrees for one minute.
While the scallops are cooking, tear the romaine into bite-size pieces by hand. Combine the romaine, corn, chives, Parmesan, olive oil and vinegar into a bowl and toss together.
Divide the salad into two bowls, and arrange the cooked sea scallops so that there are four in each bowl. Sprinkle with pomegranate seeds and serve.