A light summer meal

The days when I had to think about what I was going to cook every night are gone but the need for that creativity returns in the summer when the house is full and it is really nicer to hang out that go out.

This was a winner and I plan on making it again.


I also keep a supply of homemade pesto in the fridge.  Works well for the Caprese salads on the fly.  This appetizer could add to that.  Squares of watermelon, a basil leaf, a small piece of feta cheese, a dollop of pesto all held together with a toothpick.  Tastes like summer.


2 ears of corn, grilled and then take the corn off the cob

1 1/2 cups cherry tomatoes ( I used the golden ones)

2 tbsp. minced red onion

Handful of chopped mint and cilantro

1 jalapeno minced

3 ripe peaches, sliced, peeled and chopped into small squares


1 tbsp. lemon juice

1 tbsp. white wine vinegar

6 tbsp. olive oil

Sea Salt and if you want some lemon rind

6-8 Romaine Leaves.  Rub olive oil over the Romaine Leaves, grill them for a few minutes tops otherwise they burn.

Toss the dressing in the peach, corn and tomato salad.  Spread the lettuce on a plate, pour the salad across the leaves, sprinkle sea salt over the top.  Serve.

SRIRACHA GLAZED SCALLOPS (5 large ones per person)

This is so easy and so good.  In a large saute pan melt a tbsp. butter and some olive oil.  Clean the scallops, pat dry and then season with salt and pepper.  Saute at a high heat to caramelize the scallops.  Only a few minutes on each side.  Take out and put on the plate.  Add some white wine to deglaze the pan.  Squeeze Sriracha in the pan, mix until it gets a little thicker and orange (not long).  Pour over the scallops and serve.  Spicy and really good.

Keep some ice cream on hand for dessert.

Comments (Archived):

  1. Pranay Srinivasan

    Scallops look awesome!

    1. Gotham Gal