Just for Fun: Scallops with Spring Green Veggies and Buttermilk Dressing

So this is the first "Just for Fun" post - stuff that isn't related to a book, stuff I made and looked pretty or stuff inspired by things other than books, and usually stuff I want to post when I haven't finished the book for the week yet!  This dish I made last weekend, inspired by all the beautiful spring green veggies at Whole Foods.  Boston lettuce, peapods and fresh peas.  Let me tell you, it is totally worth it to buy fresh shelling peas and take the time to shell them rather than buying frozen.  They are only available for a short time every year and are like a different veggie than the frozen variety.  So with the lettuce and peas I seared some sea scallops and made buttermilk dressing (exra buttermilk from the scones) from one of my favorite cookbooks "Screen Doors and Sweet Tea" by Martha Hall Foose. Although I am a born and bred Yankee (though of course NOT a Yankees fan), I am obsessed with southern food and southern food cookbooks.  This one is amazing and I am sure I will be featuring more recipes from it in this summer.  The recipe for the dressing after the jump.


Buttermilk Dressing
Adapted from Screen Doors and Sweet Tea by Martha Hall Foose

Ingredients
1/2 cup buttermilk
2 tablespoons sour cream (I used creme fraiche)
2 tablespoons mayonnaise (I used low fat)
1/2 teaspoon chopped shallot (I used vidalia onion)
1/2 teaspoon chopped chives
1/2 teaspoon chopped parsey (I skipped this)
1/2 teaspoon thyme leaves
1/2 teaspoon cider vinegar (I used champagne vinegar)
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder

In a medium bowl, whisk together all the ingredients.  Chill for 1 hour before use.  Can be stored in fridge for 1 week.   As you can see, I made some substitutions and it turned out great.  It is a great basic "ranch" style dressing and paired very well with the boston lettuce, peas and scallops.