Jan 10: Skirt Steak, eggs and home fries; Scallop with Mango Avocado salad


On the way to do some work on our newly purchased home, we stopped in at the Country Deli in Chatsworth for lunch. With coffee, tax and tip my $14.50 marinated skirt steak was just over $20. But it was very good. 10 oz of really good skirt steak cooked perfectly, three good eggs and crisp home fries. And a bagel. A hearty feed before heading off to dig a channel for a box drain!


Fortunately Greg planned a much lighter dinner: Pan seared scallops with butter ponzu sauce; mango, avocado and arugula salad with meyer lemon vinaigrette. The sharpness of the meyer lemon against the avocado is a perfect balance.

The scallops need to be dried before pan searing in a hot pan. One minute 30 seconds per side. And serve.

Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Like soy or tamari (a gluten free soy) it pair beautifully with butter in a simple, but delicious sauce. Three tablespoons of butter and one tablespoon of butter. Mix over heat.

Chop the ripe Mango and avocado toss in meyer lemon juice. That also prevents the avocado growing.  Dress the arugula with a generous amount of olive oil (to taste). Toss together and serve.

  • The Kroger Wild-caught Scallops cost $14.99 or $7.50 a serve
  • Mango cost $1.49 or 75c a serve
  • The Hass avocado was $2.99 or $1.50 a serve
  • The pack of baby arugula cost $3 and we used less than 1/3 in total, or 50c each serve.
  • It’s hard to quantify the small amount of butter and ponzu sauce but let’s say 25c serve.

That’s $10.50 a serve: easily 2-3 times that in a restaurant. Good scallops are beyond delicious and the slightly sharp salad is a perfect balance for the butter ponzu sauce.

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