After spending several weeks on the coast, I was still craving seafood when I got home. For a special weekend dinner treat, I made shrimp and scallops, caprese salad, kale chips and avocado. I sauteed the shrimp and scallops in butter with salt and pepper to keep seasoning light. Maybe I’m lazy, but I prefer to cook with few ingredients and let the food speak for itself. With this same principle, I chopped the kale and tossed it in olive oil before baking until crispy.
the best salad to make when K.I.S.S. (keeping it simple stupid) is caprese – marinate sliced tomatoes, mozzarella cheese and basil in olive oil, salt and pepper.