Avocado Salad with Seared Scallops

Depending on your vinaigrette and how you season your scallops, this dish can be VERY versatile, and anything from meditteranean to mexican. 

YOU NEED:

scallops, medium to large

mixed greens

tomato

cucumber

onion

[all chopped]

avocado slices

vinaigrette

seasoning for scallops

MEDITERRANEAN: marinate scallops in lemon juice, olive oil, oregano, garlic before frying. use similar vinaigrette or greek dressing. 

SPANISH: marinate scallops in tomato paste, garlic, olive oil, salt, pepper, vinegar, dry parsley, and a chili pepper

MEXICAN: marinate with oil, lime juice, chili, cumin, or just taco seasoning

ASIAN: add some soy sauce and ginger, along with garlic and sesame oil to the marindade. 

Assemble salad, fry scallops, toss salad with dressing, add scallops.

Cassoulet

This french/spanish dish is surprisingly easy! Very hearty and full of protein.

YOU NEED:

beans, soaked overnight, in cold water [black beans, pinto beans, kidney beans, a mix, etc]

meat [sausage and/or bacon, duck and lamb work too]

onions and celery, diced

tomato paste

garlic paste

cayenne 

chicken stock

tomato diced

red pepper diced

green pepper diced

1. diced everything. 

2. preheat oven to 400 F.

3. in a deep saucepan, fry bacon and meat. render the fat. put meat aside, keep fat in pan.

4. fry onions and celery in fat, add garlic, a bit of oil if needed.

5. add beans, tomato paste, cayenne, pepper [NO SALT] and keep frying.

6. add chicken stock, just slightly covering, bring to a boil. 

7. add in some thyme stems, bacon rind and a bay leaf [you will remove this before serving] and put in oven for an hour.

8. after an hour, return to stovetop and simmer. check if beans are cooked through. right before serving, add tomato, peppers. remove bay leaf, rind, and thyme stems, and salt to taste

9. serve!