Surf and Turf is always a brilliant entrée because it combines both meat and fish. Gravitating away from the politics behind the preparation of veal, I have always been keen on the flavor of veal scaloppini (it is a high protein packed with amino acids, as well as a plethora of vitamins and minerals that are essential to healthy human body growth and repair). Scallops are another quintessential favorite in my diet. I love searing scallops to develop a nice crispy and golden crunch on the top of the plump medallion. Sautéed asparagus and roasted purple Peruvian/red potatoes provide the perfect accompaniments to the proteins… the crunch of the asparagus for the scallops and the creamy potatoes for the veal. To top off the entrée, fresh microgreens/sprouts that are lightly tossed in EVOO, lemon juice and sea salt. If you are not a huge fan of the earthy flavors of sprouts, toss in fresh cilantro to the greens… it will add a much needed “flare” to the sprouts and compliment the entire dish. Top everything with a reduced balsamic vinaigrette and enjoy with those that you love.
Love y’all! ♥