This is a super simple recipe, and one of my favorite ways to use leftover crab meat. When we have crab legs for dinner, we inevitably have a little bit of crab leftover. I crack open the leftover shells, clean all of the meat and store it in the fridge overnight. The next day… summer rolls baby!
Warning: This dipping sauce is addictive. You may want to make extra and store it in your fridge because it’s delicious on leftover chicken, shrimp, and veggies. It’s better than anything you’ll pour out of a jar. Promise.
If you want to make these even easier, pick up some prepared crab meat from the seafood section, and precut veggies from the produce section. Done and done.
These summer rolls not only look beautiful, they taste delicious, and they’re guilt free. For a vegan option, just leave out the crab meat.
This is a SUPER fast dinner, so here’s how I do it:
1 Set the table, because, duh… family dinners are the best. Get everything set so you’re ready to sit down and eat as soon as the scallops are finished cooking.
2 Make the salad. Mix everything in a big bowl. Then, spread it out on a big platter. Now, add your lemon wedges.
3 When your salad is plated and ready, start preparing the scallops. Remove the side muscle, pat them dry (like, really dry) with paper towels, line them up on a cutting board, and season them.
4 Now heat your pan. When it’s screamin’ hot, add the oil, then the scallops.
*It’s important that you let your pan get hot before adding the oil and begin cooking. You need the pan to be hot so it will sear the top of the scallop to a beautiful crispy golden brown. If your pan isn’t hot enough you’ll end up with a beige scallop, or you’ll leave it in the pan longer trying to get it brown and end up over cooking it. And let’s face it, an over cooked scallop is like chewing on an eraser. Yuck.
5 Cook, baby! Cook! This part goes fast. I typically make so many scallops for my crew that by the time I finish flipping them over, it’s time to take them out of the pan. So, if you’re doubling or tripling this recipe, move fast.
When the scallops are finished cooking, take them out of the pan and place them directly on top of your salad. Then walk that gorgeous platter of deliciousness over to the table and wait for the applause. (And the crowd goes wild!)
Now pat yourself on the back. You just made your family an AH-MAY-ZING dinner!
What in the world is a trough salad? I learned from the queen of trough salads herself, the fabulous Miss Katie Lee. A trough salad is basically a big ginormous salad that you eat right out of the big salad bowl. I’m not talking about a large bowl, I’m talking the big huge mixing bowl that you would typically serve everyone out of. Pile that sucker up with spinach, mixed greens, and a ton of fruits and veggies and viola. You just made yourself a trough salad. Now dig in, enjoy the deliciousness and feel guilt free.
PRO TIP: If your family isn’t laughing at you for the size of your bowl, you’re doing it wrong.
Here are a few of my trough salads:
*When I say 2 cups of greens, what I mean is, I reach in and grab 2 handfulls of greens. I’m not using measuring cups here.
My stepson requested poke bowls, so I created this recipe for a fun family dinner. A traditional poke bowl has diced raw fish, but we chose seared ahi tuna coated in everything bagel seasoning. This added a ton of flavor.
I like to take the tuna out of the fridge before I do anything else, just to knock the chill off of the meat. This allows for a more even cook on the tuna.
We chose some of our favorite toppings for our poke bowls, but you can use any toppings you like.
If slicing and dicing isn’t your thing, get some help from the grocery store and buy precut fruit and veggies. You can probably find a premade dressing for the rice noodles for an additional shortcut, but you’ll be missing out because this dressing is delicious.