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This year, since I was home alone with nowhere to go (my own choice, I swear!), I treated myself to a scallop dinner. Since I’ve been eating like a pig queen lately, I made it clean and healthy, using this recipe from Food & Wine, Scallops with Blood Orange, Fennel, and Pistachios.

1 medium bulb fennel
2 Tbsp extra-virgin olive oil
1 navel orange
1/3 cup kalamata olives, halved
1 Tbsp unsalted butter
Scallops (I splurged on dry sea scallops, so I only bought three; this recipe could accommodate about eight large scallops)
Kosher salt and freshly ground black pepper
1 sprig thyme
1 1/2 Tbsp capers
1 1/2 Tbsp pumpkin seeds, lightly toasted

1. Halve the fennel lengthwise and thinly slice on a mandolin. Place on a large platter and drizzle with olive oil.
2. Remove skin and white pith from the orange and thinly slice into rounds. Layer on top of the fennel.
3. Scatter olives on top of the salad.
4. Sprinkle scallops with a little bit of salt and pepper (go easy on the salt, because the olives and capers provide most of the seasoning).
5. Heat a saute pan over high heat. Add butter and as soon as it melts, place scallops in the pan.
6. Add thyme sprig to the pan and sear the scallops, about 1 minute on the first side, 30 seconds on the flip side. Using a spoon, baste the scallops with the thyme-infused butter while they cook.
7. Remove the scallops from the pan and place directly on top of the salad.
8. Add capers to the pan and fry in the butter just until the first one pops open, about 30 seconds. Spoon on top of the salad.
9. Sprinkle the platter with pumpkin seeds and serve!

This is a great healthy entree or first course. Feel free to omit the scallops and make the salad alone; it would be a great side dish, or a perfect component of a big brunch spread.

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This one was based off of a recipe for potato and green bean salad, with slight variations. Made heartier with the addition of chunks of wild salmon.

1 pound wild salmon
Kosher salt and freshly ground black pepper
1 1/2 pounds yukon gold potatoes
1 pound green beans
5 scallions, thinly sliced
3 Tbsp red wine vinegar
1 Tbsp whole-grain mustard
1/4 tsp red pepper flakes, or more to taste
3 Tbsp olive oil
1/2 cup kalamata olives, halved

1. Preheat oven to 400 degrees F.
2. Season salmon with salt and pepper and place on a sheet pan. Roast for 7-10 minutes, depending on the thickness.
3. Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until potatoes can be easily pierced with a knife.
4. Bring another pot of water to a boil. Add the green beans and blanch for 3-5 minutes, or until tender but still firm and bright green. Drain and rinse the green beans briefly under cold running water.
5. Meanwhile, combine scallions with vinegar, mustard, red pepper flakes, salt and pepper. Whisk in olive oil.
6. Drain the potatoes and, while still warm, cut each into bite-size pieces and immediately toss with the vinaigrette.
7. Cut the green beans in half on a diagonal. Add to the potatoes and stir to coat.
8. Add the kalamata olives and mix.
9. Break apart the salmon in large chunks and scatter on top of the salad.

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