(**Please Note: The Epicurious version has the complete ingredient list; Shape Mag's version does not list the white wine vinegar or the olive oil in the dressing, but it includes them in the directions..**)
Groceries? Check! Thanks to my new HTC Evo and all of it's wonderful apps I never forget my shopping list at home, and was able to grocery shop when convenient for me! (Quick plug, yes, but no, I don't get any sort of extra bonus for that. I should, though.) There weren't any "nicoise" olives at the Safeway I shopped, so I opted for the "variety" olives at the olive bar.
Vinaigrette? Check. I ended up adding a little more dijon mustard, maybe about 2 teaspoons instead of the 1, and half the amount of the white wine vinegar, uhhm because that stuff smelled strong (another of the many first things I would try..)!! Since the shallot I bought was BAD :( I substituted red onion. Although I must note I have no idea what would be the equivalent to a shallot, as this is the first time I am eating and working with shallots, as well, but it's what I had in the fridge, people.
Salad? Check. I didn't see plum tomatoes at the grocery store so all I had was a Roma tomato which replaced the plum tomatoes, but while we're on the subject, can someone please explain to me if all these tomatoes really taste any different or is it all just an evil plot to trick us.... Plum, Roma, Heirloom..?? Ok.. back to the topic at hand. I have no idea how to pit olives. I just left them as they were and pitted them as they popped into my mouth. I've never cooked "real" green beans, so I'm hoping I "trimmed" my green beans. I assumed I could just snap 'em the way I see them do it in the movies.. Flashback: Soul Food. Plus, I'm like, "Here we go scallops, it's just you and me.."
Eat? Check!! All in all, on a scale of 1 to 5, I give it... drum roll, please.. 4 stars. I added avocado, so that made it delicious. I think next time I won't put salt in my vinaigrette but I might go ahead with more white wine vinegar. I didn't cook my potatoes long enough (my fault) so I suggest cooking them longer than the suggested 9 to 10 minutes or testing one before taking them out of the pot. The butter lettuce is yummy and I might start adding this to more of my salads. The tomatoes didn't make any difference (knew it!) other than the occasional pop that goes the plum tomato in my mouth, and my "snapped" green beans turned out just fine! I have no idea which olives were which, except the green ones, so.. choose the olives at your own risk. Although if you like green olives, they were pretty good. The purple ones.. ehh. What about the scallops, you ask? Well, I don't know if it was the scallops I bought, or how I cooked them, or if that's how scallops are supposed to taste, but... I mean they were ok. A bit too "fishy" tasting for me, yet I would try them again. Also maybe too salty? I ended up having to cook them about 4 to 5 minutes on each side but that could have been because my flame was too low? However, I gobbled that salad down! (My apartment did smell like fish all night and even a bit today. When I got home I lit some incense..)
I would recommend this recipe when cooking for others (make sure they like scallops. Oh, and make sure you can cook scallops) like when family visits, or light lunch for a date! It paired wonderfully with my Pinot Grigio..
Lot's of firsts me here. Thanks for sharing the experience.
XO
