Over on my work blog I wrote this morning about making this Cooking Light recipe with a few “cheap” modifications. Instead of lump crab meat I used a combination of scallops and shrimp, both of which I’d found frozen in the seafood clearance bin. I also used tomatoes from the garden instead of store-bought heirloom ones. I saved a TON compared to what this recipe could have cost me, and it still turned out great! The “dressing” for the salad is really awesome; very light and not overpowering. The taste of the scallops really came through.
Check out the work blog for the full story, or the Cooking Light recipe to make it yourself. It’s a great one for this time of year!