I was watching Gordon Ramsay make a simple, yet elegant dish of pan fried scallops with crunchy apple salad on the first episode of his latest TV show Gordon Ramsay's Ultimate Cookery Course. Immediately, I knew that I had to make that dish for Thanksgiving. It sounds like it would be great for fall while apples are being used a lot in pies, candy apples, brussels sprouts, stuffing, and other dishes. But, in my family, we don't normally eat salads on Thanksgiving because there are so many great sides and a salad would be adding another course to an already hearty and heavy meal. Nevertheless, I thought, "Why not make it into an appetizer?" I came up with a lettuce wrap/cup appetizer: Pan-Seared Scallops & Crunchy Apple Salad Lettuce Cups.
I incorporated all of Chef Ramsay's elements into my appetizer with some crunch, a seasonal twist with the cranberries, some sour notes, and sweet & savory combo of flavors. My family loved this appetizer experiment. I hope you enjoy it too!
For the salad, in addition to the crunchy apple and dried cranberries, I used broccoli slaw that you can buy in bags in the salad section. You can of course, cut up your own broccoli slaw if you have more time. Also, for a little more texture and something a little rich to cut the sweet and sour in the dish, I added some raw pecans. Tangy and salty crumbled goat cheese was also added to the salad mix.
I made a mustard vinaigrette for the salad with a citrusy Trader Joe's orange muscat champagne vinegar to complement the scallops.
This is a really yummy vinegar – great for salads!
Seariously good scallops! Caramelized and beautiful! Use large, good quality scallops. Quality makes a difference in the dish. Place the scallops in the pan clockwise so you know which one to turn first. Searing the scallops and caramelizing them brings out so much flavor. Some people say it's like candy!
Whisk vinaigrette ingredients until fully incorporated. Set aside.
Mix salad ingredients except crumbled goat cheese together, set aside. You want to add the goat cheese later because if you mix it too much, the crumbles will disappear into the salad.
Heat a dash of oil in a pan on medium-high heat.
Prep your scallops: dry them well or they will steam in the pan and not sear properly. Salt and pepper one side.
Once your pan is smoking a bit, add the scallops seasoned side down. Then season the other side. Cook ~3 minutes until you get a sear. Don't touch them while they are cooking. You want to leave them alone to caramelize. You can peek after 2.5 minutes to check.
Once that side is seared, turn scallops and and let them cook for about a minute or two until nicely brown and there is a good sear. Squeeze some lemon on the scallops and shake the pan to mix around a bit. Put scallops on a plate and get ready to assemble the cups. Make sure not to overcook your scallops because they continue to cook when you take them off the heat. When you poke your finger on a scallop, they should still feel springy.
Combine the salad, vinaigrette, and goat cheese crumbles together.
Place some salad on the lettuce cups. Top with a couple of scallops. You could drizzle a bit more mustard vinaigrette on the lettuce cups and sprinkle a bit more goat cheese. Done.
Note: I showed the eentrée/larger appetizer version, but you could do bite-size appetizers by using smaller lettuce leaves, less salad, and just one scallop.
A fresh, tasty appetizer (or snack while cooking and waiting for the turkey) that won't make you feel heavy! I am really looking forward to making these this Thanksgiving! Seriously, awesomely, crazy-delicious, lovely, and scrumptious! Now you can make these appetizers too!
This entry was posted in appetizers, Cooking, Food, Holidays, Recipes and tagged appetizers, broccoli slaw, crumbled goat cheese, dried cranberries, Gordon Ramsay, Lettuce, Salad, scallops, Searing, thanksgiving, Thanksgiving appetizer. Bookmark the permalink.
Wow, this looks exceptionally yummy!
Thanks! I love scallops. It's nice because this appetizer doesn't take much effort to make.
Love this! This is looking so refreshing! I just can't wait to try this!
Thanks! You could also sub some pomegranate instead of dried cranberries or have both. I hope you enjoy it!
I definitely want to try this. I just hope I'm not allergic to scallops like I am with a lot of other seafoods.
Scallops are probably my favorite seafood. Let me know how it turns out! I guess go to a restaurant and order a scallop dish to see if you are allergic. I got some good frozen scallops at Trader Joe's. Those are pretty good even though they are frozen. Fresh scallops are better though.
Oh Samantha, that looks delicious! Will definitely have to try this. I just need to have a girlfriend over to share this with as my family doesn't really do seafood.
Thanks! It's a nice refreshing dish. I think you could sub chicken instead of the scallops too!
Ooooh, I like ! Now I want to make it myself!
Thanks! You can sub chicken for the scallops too!
Thank you very much! Something about scallops that pairs well with the fruit.
Thank you! 🙂 You have a nice blog!
Thanks Joanne 🙂 I hope you enjoy the recipe. I think I am going to make scallops tonight now, LOL.
My mouth is watering on reading this recipe… have to make it soon.
It is very delicious, thank you! 🙂 Next time, I'll try them with butter lettuce leaves.
Thank you 🙂 A very yummy vinegar!
This looks so yummy. I def have to try. Great recipe!
LOL, I know what you mean. So much food love out there. But it's fun 🙂 Thanks for stopping by!
MMMM! YUMMMM! I love Scallops and have copied and saved this to my recipe file. Thanks for the share!
Looks so fresh and light. What a nice meal. Thank you and have a nice day, Laurie.


During the fourth week of our 6-week series addressing the myths, or misconceptions, related to the cloud, we take on Myth 4: Cloud Cannot Scale for Large Organizations. Despite the current size of your organization – whether its large or small – this information is useful to know, especially as your organization grows in the years to come.
FACT: An advantage of using the cloud is that it adjusts to accommodate your business. If you need to add more staff or resources to support your business growth or to meet seasonal demands, you can easily scale up/down without making expensive changes to your existing IT systems. As a result of the scalability advantage, cloud users have the ability to pay for only what they use, minimizing costs and risk. No matter how large or small your organization is the ability to alter your plans due to fluctuation in business size and needs is an enticing benefit of the cloud.
Bottom Line: It doesn't matter if your company has 10 employees or 10,000 employees – the cloud is built to scale quickly and efficiently, while ensuring that you only pay for what you use.
Next week we will examine the notion that the 'Cloud is a Fad', which based on industry reports and analyst findings could not be further from the truth. In the meantime, please post your comments. Enjoy your Halloween! We look forward to hearing from you!
This entry was posted in Cloud Technology, Industry Trends & News and tagged Cloud, Cloud Myths, Debunking Cloud Myths, Dispelling Cloud Misconceptions, Dispelling Cloud Myths, Startel by Bill Lane. Bookmark the permalink.


Whereas we provide serperate actvities for children at all our main services, it is good for us to regularly worhsip together which we do at our family service on the 1st Sunday of the month at 10.30am.
The family service is more informal and is child-friendly, indeed often the children are an essential ingredient of the talk. Indeed sometimes learning about God with a simple illustration can be more profound than a complex sermon.
The service normally has thee hymns, a reading, an interactive talk, prayers, and communion (during which children are welcome to come up for a blessing). The service is shorter than usual (between 45min and an hour).
Please make a special date in your diaries for the 2nd September when we are having a Picnic Service.
You would be very welcome - please do join us.


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Andrew Snyder, MD is Principal and Chief Medical Officer with COPE Health Solutions. Prior to joining COPE Health Solutions, Dr. Snyder served as Executive Vice President and Chief Clinical Integration Officer for Mount Sinai Health System in New York City, where he worked to develop the clinical strategy for population health across the system, ensuring physicians and the system excel under health reform within alternative payment models. Dr. Snyder also served as President of Mount Sinai Health Partners, IPA, with approximately 3,500 physicians across the network, both employed and independent.
Dr. Snyder has served as Senior Vice President and Chief Medical Officer of Brown & Toland Physicians IPA. There, he oversaw all clinical programs including care management, quality improvement and utilization management across all products and ACOs. The IPA consisted of over 1,700 physicians serving more than 400,000 patients during the years of the initial launch of Pioneer ACOs through their development of a restricted Knox Keene license and management of full-risk populations.
Dr. Snyder has also served a variety of senior executive roles, including: Vice President of Ambulatory Network Development and Founder and President of the physician network for Stamford Health System in Connecticut, Senior Medical Director for the Lifespan PSO, Vice Chair for Administrative Affairs, Department of Pediatrics, Medical Director for System Affairs across affiliate hospitals of the Lifespan system and President for the Rhode Island Chapter of the American Academy of Pediatrics.
Dr. Snyder received his undergraduate degree from the University of Michigan, with honors. He spent a post-graduate year at the University of Illinois studying Neuroimmunology. Dr. Snyder received his medical degree at the University of Connecticut Medical School, graduating with distinction. He has pursued his training in Pediatrics at the Children's Hospital in Denver, Colorado.

redpajama_set_name: RedPajamaCommonCrawl