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V WM tin (NICHRONICLI: 'Wedtiesday. Mart-ii |2 eon - 13 Tropical scallops an easy and fr h t t ti y parents white balsamic vinegar and tinflavoured so. until the onions are softened and lose have 11151 ‘ olive oil if you'd like. their “raw” taste. returned _ . ' ‘ 2. lll a medium-sized bowl, combine the from an extended “ f " 5 H ' l SearedSctillops with diced avocado, grapefruit, pineapple and vacation in Hun. Tropical Grapefruit Salsa jalapeno peppers. Set aside. - da. David, the kids 3. Pat scallops very dry with paper towels. and 1 were (gnu. Serves 2: prep time, «to minute.»- Season with salt and pepper. Place flour in a nate enough to if" /.iploclt bag, add scallops and toss to coat. Visit them for a Ingredients: 4. Heat a large sauté pan over high heat and week in limitary. ' add fused lemon olive oil. Once pan is very For the riiost ‘ d - 1/4 (one~quartcr) cup red onion, very thinly hot, add scallops to pan, being careful not to part, we were $3 sliced crowd them. lucky with the 0 2 (two) tablespoons grapefruit white ha] 5. (look scallops for about 2 (two) minutes weather * we ‘ samic vinegar (or goodâ€"quality unllavotired on each side (until each side of the scallop is even managed a ‘ white balsamic vinegar) seared golden brown). Set aside on plate. couple of warm - V2 (one-half) teaspoon granulated sugar tent with foil to keep warm. sunny days at the DANA , ‘ - V2 (one-half) avocado. diced 6. Add red onions & the liquid to the mom beach. SHORI'I‘ i ”Fm ‘ - V1 (one-half) pink grapefruit. diced do mixture, stirto combine. One ol the - as “is « (removepeel&whiie pith) 7. Place scallops on a plate and top with highlights of the k , r. ., «7. c. ”wt ' V4 (three-quarters) cup fresh sweet pineap- salsa. Serve over a bed of jasmine rice, it trip (for me at infli- ple. diced desired. least) was eating fresh grapefruit most 3.5“ ' l (Ont) tablespoon minced jalapeno pep» mornings, each one handpicked from the “is; pent (seeds removed if you don't want it very Note: This salsa is also delicious sewed over tree in their front yard. How's that for local? ' . , h y d y , . Spicy) cooked chicken breasts. sauteed shrimp or I love eating grapefruit on its own for break, h "y n w" «haste salmon and a dnnle "f '8 (eight) large sea scallops. (IO/28 count) salmon (use the fused lemon olive oil to fast, btit it is equally delicious in salads, oney 1 , _ , ° I (one) tablespoon all~purpose flour saute) appetiu-rs and entrees, -<try making grapefrutt margaritas, ltia - -salt and pepper, to taste Hen: are sortie ideas to add this ctirtis (la-rten aka the Barefoot (,ontessa has a ' 2 ("vol tablespoons fused lemon olive (ill "' treat to your diet on .i regular basis. plus a g" at “we" ”mat," ”mm“ (or good-quality unflavoured olive oil) recipe (or salsa that nicely sets off seared lh ‘ ‘ _ l _ _ 1 h l h HanaShortt built a fllLYlnt'SA around her/one st‘rtlltips h I“ d neupt Lam.“ to lgh lg ( our MQQhOd! (If/00d. She is the owner operator of grapefruit white balsamic Vinegar and our “and Short! Gourmet on Frb Street m - In ll Mllll lllllll\ Nlli‘l‘tl fennel and ntits Ietnonltised “I”? ("I from ”1” olive 0” and l l’lat’l’ red onions in a shallow bowl. add Uptown Waterloo. Visit her websitefor [new . , _ _ balsamic Vinegar tasting bar. . . . . . . . . - . . . -‘ _ - - toss Illll) ti salad mtli lriset letttit t- and , ~ _ _ . . . “1ng and grapefruit Wh'" “113de W'Wfldr- ("My Wk’mafflllfl and WHIP)!” anx‘ados h)“ (an “m“mu“ good quqtlll). l’ld'” \llr tot‘oat, let sit for 20 (twenty) minutes or wit/undamuhorm‘a 4 (h A - I & GARDEN ( 2 . Q Wh a t a re 0 U d O l T) H | I FE Spoeso'ed by “L 1.7.13?" I t - 7.“ h r (C 7 nae/ind MARCH 28 - 30 WI yOUl’ .6 UN . waif ’ The Region s largest and Most Over 250 booths In M M Anna to "Ask The Experts at the Rogers Theatr- mmOom - K'- ~ g, nouns ‘ ‘ m ur- vi we 2 a GARDEN § cit-7M """"“" 5...- Avr Farmers . m WM!“ “V- ' I (“no "UM “~..,.._,._ man. was in '"“ c°'"""' “fl-h-h " . ' ”f“. “ Wh‘.‘ amazes. ...'-,...,