Well not quite Dallas… but Rockwall is a small trip worth taking for the menu Restaurant Ava so skillfully serves up. Chef Randall Copeland is brilliant and his tenure at Bolsa makes him a shoe in for tastefully putting it on the table.
The choices for the evening: Possibly the best spinach salad I’ve had in ages – the balsamic dressing is killer. Creamy risotto with morels – you want more? How about perfectly seared diver scallops on a bed of creamy potatoes and roasted vegetables?
This was the inspiration behind my seared scallops with my favorite citrus – meyer lemons. Yes, I still have plenty of the beauties in the kitchen and am proud I’ve managed to stay away from making lemon bars.
The meal didn’t end there. The spring pasta (homemade I may add) with lobster and pesto was equally delicious. And lets not forget the finale… the s’more brownie covered in homemade marshmallow and peanut butter ice cream.
The dinner was excellent and the company even better (love it when they like to share). Restaurant Ava is a treat you should indulge in. I loved it all.
- 8 scallops
- salt and pepper
- olive oil
- Meyer lemon vinaigrette
- 1 teaspoon fresh tarragon or basil
Make the vinaigrette, but substitute the herbs de provence with fresh tarragon or basil.
Pat scallops dry with a paper towel and season both sides with salt and pepper. Tip: Moisture can keep the scallops from getting that golden crust, so be sure to not skip this step.
Heat skillet over high heat for 2 minutes. Lower heat to medium and add a drizzle of olive oil or a tablespoon of butter. Add scallops to the pan and DO NOT TOUCH for 2 minutes. When they are ready to be turned they will easily release from the pan. If not – be patient they aren’t ready.
Serve with mixed greens, roasted vegetables and top with the meyer lemon vinaigrette.