Two recipes I combined for one fabulous dinner...

Roasted Fennel and Red Pepper Salad

3 medium fennel bulbs, trimmed, quartered

2 large red peppers, cored, seeded, cut into fourths

10 whole mushrooms

1/3 cup plus 2 tablespoons olive oil

3 tablespoons coarsely chopped flat-leaf parsley

Juice of 1 large lemon

2 tablespoons sherry vinegar

1 clove garlic, minced

1/2 tablespoon salt

Freshly ground pepper

2-3 cups salad greens

2 tablespoons thinly shaved or grated Parmesan, optional

1. Heat oven to 425 degrees.  Place fennel, peppers and mushrooms in a large zip-top food storage bag; drizzle with 2 tablespoons of olive oil.  Rub bag to evenly distribute oil, transfer vegetables to a single layer on a large baking sheet.  Cook until softened and beginning to brown, about 25-30 minutes.  Set aside to cool 10 minutes.
2. Slice fennel and peppers into thin strips; quartered mushrooms.  Transfer roasted vegetables to mixing bowl;  sprinkle with parsley.  Set aside.
3. Whisk together lemon juice, vinegar, garlic and remaining 1/3 cup of oilve oil; whisk in salt and pepper.  Drizzle dressing over roasted vegetables; toss to coat.  Place salad greens on large salad platte.  Top with roasted vegetables; sprinkle with Parmesan.

Nutrition information per serving: (serves 6)

203 calories, 70% calories from fat, 17g fat, 2g saturated fat, 0mg cholesterol, 14g carbohydrates, 2g protein, 262mg sodium, 5g fiber

Sauteed Scallops with Chermoula

This is adapted from Chef Monica Pope of T’afia in Houston and was included in an April Dinner at Home column in the Chicago Tribune.  Leftover chermoula makes a fantastic dressing for romaine, chicken and shrimp salad.

Chermoula Sauce

3/4 cup olive oil

1/2 cup each: parsely leaves, cilantro leaves

1/3 cup fresh lemon juice

4 cloves garlic

1 teaspoon cumin

1 teaspoon sweet or smoked paprika

3/4 teaspoon salt

1/4 teaspoon ground red peppers

Scallops

1 1/4 pounds of large sea scallops

1/4 teaspoon salt

Freshly ground pepper

2 tablespoons olive oil

Parsley sprigs

1. For chermoula sauce, process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, salt and ground pepper in a blender until garlic and herbs are finely chopped.  Taste; adjust seasonings.  (Chermoula will keep up to 2 days covered in the refrigerator; use at room temperature.)
2. Pat scallops dry.  Season with the salt and pepper to taste.  Heat oil in large nonstick skilled until hot.  Add the scallops in a single, uncrowded layer.  Sear over medium-high heat until golden, about 3 minutes.  Turn: sear the other side, about 1 1/2 minutes.
3. Transfer scallops and pan juices to 4 heated serving plates.  Pour about 2 tablespoons chermoula over and around each serving.  Garnish with parsley sprigs.

Nutrition information per serving (serves 4)

309 calories, 62% of calories from fat, 21g fat, 3g saturated fat, 47mg cholesterol, 5g carbohydrates, 24g protein, 521mg sodium, 0g fiber

This is what I did...

I made the salad, without the dressing.  I first smoked the scallops than I sauteed them.  I place the scallops over the mixed greens and roasted vegetables and used the chermoula sauce as the dressing!  I eliminated a lot of the oil by using the my spray and I used a lot less salt and no Parmesan cheese.  

A special thank you to Karen and Kris for the wonderful Christmas present - the Alaskan sea scallops!