Madame Clare's Scallop Salad

#thegreat5daysaladchallenge#Beaucaillou#Degagnac##Scallopsalad

Early in our adventure we spent our second week in the Lot Valley, sharing our time with our "French Connection" friends in Prayssac and "Belgian Connection" friends in Dégagnac.

While in Dégagnac, Madame M. and Msr. Guy hosted a dinner where they invited Madame Clare (the owner of Beaucaillou) ... the cottage we rented for three months in 2013) to join us.

It was a jovial "reunion" evening at Les Acacias!

Madame Clare wanted to contribute to the evening's meal and offered to prepare a starter.

It was the most delicious salad ... I wrote to Madame Clare to obtain the recipe and here it is ...

This will be a great recipe for a summer dinner (with fresh peppers, onions, tomatoes, garlic from the local farmer's market) in our courtyard back home; actually anytime of the year it would be "Parfait"!

Merci beaucoup Madame Clare for sharing the recipe!

Scallop Salad ...

Sauté 2 large bell peppers, 2 onions, and 4 cloves of garlic (all very thinly sliced) in 1/4 c. olive oil for a couple of minutes.  

Cover, lower heat,  add salt, pepper and cayenne and continue cooking for about 30 minutes until everything is soft.

For "spicy tomato vinaigrette" whisk 1/3 cup tomato and red pepper coulis (see below) 1 1/2 T sherry vinegar, 4 T. fresh parsley, more cayenne, salt and pepper to taste and 2 T. olive oil.  

COULIS:  Bring to a boil and simmer for 45 minutes the following:

3T. olive oil, 1 onion, 2 small red peppers, 3 tomatoes (all coarsely chopped) and 5 cloves garlic, bouquet garni, salt, pepper and cayenne to taste and 1/3 cup of water.  

Blend in a blender for 2 minutes.  Add more water if it seems thick.  Makes 2-3 cups.  

Throw everything together, cover and refrigerate at least an hour or overnight.

I used 1 large scallop per person, sliced horizontally and seared on both sides for 30 seconds or so total. 

I also put a handful salad greens on each plate before serving.  

The leftover coulis was good to add to soup or spaghetti sauce.

              

Doesn't this look delicious?  

And the "Spicy Tomato Vinagrette" would be wonderful on many other salads/ dishes!

I was inspired to write this post because I joined "the Great 5 Day Salad Challenge" group  ... and for me it has been a big challenge since we are not at home, travelling throughout France and are visiting different villages which usually includes "déjeuner" / lunch out at a café/ restaurant.

Luckily we are winding down and have had a few days this week where we've prepared some "salad" lunches at the apartment with fresh local produce and ingredients!