It was Friday morning and my son found me in front of my vanity. I was getting ready for a flight and he held back, watching me put on cc cream, the dots and dashes streaking my face. As I started to blend it in, he piped up.
“It looks like war paint, mom.”
“Ha, yes, I suppose it does,” I agreed.
“I like it better when you don’t wear that, mom. Sometimes it’s too much. You don’t need it.”
My sweet boy, I thought in my head, but I do. Every day I’m heading into battle.
Women are warriors in life, and in a way, maybe those little rituals that get us ready for the day is our way to prepare for life’s battles. No matter how big or small, it is real. Maybe you’re fighting a disease. Maybe you’re dealing with a problem with a loved one. Maybe you’re facing a day watching little ones without a helping hand.
In my case, I was getting ready to fly down to LA and speak at a conference. I got through it, and now that IACP is a few days behind me, I can reflect on how it was a rewarding weekend, in more ways than one.
When I got back home, I had just a little time before I needed to pack again. But I had time to make something homemade, something to counter all the restaurant and airport food.
Beautiful scallops had caught my husband’s eye when he went to the market, along with tender asparagus and fresh kale. On the table sat a bowl of beautiful tangerines. It reminded me of the tangerine salsa that I tasted while at the conference, and how it brought some freshness to a savory tostada. I decided to bring that into a salad.
This Pan Seared Scallops with Warm Asparagus, Kale and Tangerine Salad went perfectly with the warm spell we’ve been enjoying. It cooked so quickly without heating up the kitchen, and I loved serving it over a warm salad with a citrus vinaigrette. Bright segments of tangerine added extra sun to each bite, the little bit of war paint the salad needed to give it some body. Even salads could use a little help, sometimes.
Pan Seared Scallops with Warm Asparagus, Kale and Tangerine Salad
Scallops cook up in a flash, so dinner can be served in no time with this easy recipe.
- 2 tablespoons olive oil, divided
- 1 dozen scallops
- kosher salt
- freshly ground black pepper
- 1 small bunch asparagus, cut in about 3 inch pieces
- 1/4 cup orange juice
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons sesame oil
- 1 teaspoon salt
- freshly ground black pepper
- 6 cups baby kale
- 1/4 cup thinly sliced red onion
- 2 tangerines, peeled and cut into segments
- 1 tablespoon sesame seeds
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Bring about an inch of water to a boil in a deep sided skillet or saute pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 4 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aisde.
In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the greens and cook for about 2 minute, then add the asparagus and about 2 tablespoons of the dressing.
Transfer the asparagus and kale into 4 bowls. Top with scallops, tangerine segments and a sprinkling of sesame seeds. Serve with additional dressing.