>> Sara: MY DAUGHTER, RUTHIE, WORKED FOR MANY SUMMERS AT A FARMERS' MARKET, SO IT'S UNDERSTANDABLE SHE LOVES SALAD.

THE HUSBAND, NOT SO MUCH.

SO ME, I'M THE UMPIRE.

BUT I CREATED SOMETHING THAT WILL SATISFY BOTH OF THEM: SALADS THAT HAVE SO MUCH PROTEIN, IT FILLS THEM UP YET WITH A HUGE SUPPORTING CAST OF VEGETABLES.

MY WARM STEAK HOUSE SALAD WITH STEAK, POTATOES, AND BLUE CHEESE DRESSING WILL SATISFY ANY MEAT-AND-POTATOES GUY.

VEGETARIANS WILL LOVE MY SAUTEED FALAFEL SALAD PACKED WITH CRUNCHY INGREDIENTS AND TOPPED OFF WITH A CREAMY GARLIC SAUCE.

AND FINALLY, MY SEARED SCALLOP AND BUTTER LETTUCE SALAD WITH TANGY GRAPEFRUIT VINAIGRETTE IS AN ELEGANT DINNER CHOICE FOR THE WHOLE CLAN.

I'VE GOT TONS OF GREAT GREENS HERE.

I'LL SEE YOU BACK IN THE KITCHEN FOR THREE SPECTACULAR SALADS.

YOU KNOW, DOUG, I NEED ONE OF THOSE THERE, ARUGULA.

>> ONE ARUGULA?

>> Sara: YEAH.

GREAT.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

YOU KNOW, THE HUSBAND THINKS THAT ANY SALAD IS JUST RABBIT FOOD.

HE WON'T TOUCH IT.

BUT I TRICKED HIM.

I CAME UP WITH A SALAD THAT IS SO MANLY, EVEN HE COULDN'T RESIST.

WE'RE GONNA START HERE WITH A POTATO PANCAKE.

LET ME JUST GET THIS LAST BIT OF PEEL OFF.

AND THE POTATO THAT WE'RE USING IS A BAKING POTATO, GENERALLY CALLED A RUSSET.

MY FAVORITE WAY TO GRATE, PERIOD, ANYTHING-- POTATOES, VEGETABLES-- IS ON THE GRATING DISK OF A FOOD PROCESSOR, 'CAUSE IT JUST GOES SO QUICKLY.

BESIDES WHICH, AT THE END OF A BAD DAY AT THE OFFICE-- RRR-- IT'S SORT OF FUN, YOU KNOW?

THERE WE GO.

OKAY, OLIVE OIL-- YOU CAN USE EITHER A NONSTICK PAN, OR I HAVE HERE A STICK-RESISTANT PAN.

JUST A LITTLE BIT OF OLIVE OIL IN THE BOTTOM.

AND THEN EVER--ALL THESE GO IN THERE AT ONCE.

I'M GONNA SMUSH THEM DOWN.

YOU WANT ABOUT A MEDIUM HEAT, MEDIUM TO MEDIUM HIGH.

AND THEN... JUST GIVE IT A SMUSH.

SO WHILE THAT'S COOKING AWAY-- GOT TO BE PATIENT; JUST WALK AWAY-- WE'RE GONNA GET OUR STEAK ON.

NOW, THIS IS JUST A GOOD OLD, YOU KNOW, NEW YORK STRIP SIRLOIN STEAK.

IT'S PRETTY THICK, SO IT'S GONNA TAKE, I THINK, ABOUT FIVE MINUTES A SIDE.

YOU KNOW, FOR THIS, BECAUSE IT IS A MANLY SALAD, WE'RE PROBABLY GOING WITH ABOUT SIX OUNCES PER PERSON.

BUT GENERALLY, WITH PROTEIN, I TRY TO KEEP IT AT MORE LIKE FOUR OUNCES PER PERSON.

OKAY, SO WE'RE GONNA GET THIS IN HERE.

[pan sizzling] YEAH, THAT'S THE SOUND YOU WANT TO HEAR WHEN YOU ADD YOUR STEAK TO THE PAN.

IF YOU DON'T HEAR THAT SIZZLE, THE PAN JUST WASN'T HOT ENOUGH.

SO I'M JUST GONNA SLICE AN ONION HERE.

NOW, YOU NOTICED I DIDN'T SEASON THIS SIDE OF THE STEAK.

I DON'T SEASON SIDE TWO UNTIL RIGHT BEFORE I FLIP IT, 'CAUSE IF I SEASONED IT NOW AND IT SAT THERE FOR FIVE MINUTES, THIS SIDE WOULD BE ALL WET, AND THEN WHEN I TURNED IT OVER, THE STEAK WOULDN'T SEAR.

ALL RIGHT, DRESSING TIME.

SO I'M MAKING A CREAMY BLUE CHEESE DRESSING BECAUSE, AGAIN, THIS IS MY STEAK HOUSE SALAD.

AND WE'RE GONNA START WITH A LITTLE GARLIC.

SO JUST A COUPLE OF GARLIC CLOVES.

THIS GUY'S REALLY TINY.

OKAY, WE NEED ABOUT A TABLESPOON OF FRESH LEMON JUICE HERE.

DON'T EVER USE THAT BOTTLED STUFF.

IT JUST DOESN'T HAVE THE SAME FLAVOR.

AND WE'RE GONNA SQUEEZE THAT RIGHT IN THERE.

THEN WE HAVE SOME SHERRY VINEGAR.

NOW, SHERRY VINEGAR'S ONE OF MY FAVORITE VINEGARS-- I TEND TO REACH FOR IT A LOT-- BECAUSE IT DOESN'T JUST HAVE THE ACID.

IT REALLY HAS SORT OF A NICE SMOKY TASTE FROM THE SHERRY.

SO 2 TABLESPOONS OF THIS.

I'M GONNA ADD A TINY PINCH OF SALT AND THEN SOME MUSTARD, 2 TEASPOONS DIJON MUSTARD.

AND WHAT'S A STEAK HOUSE WITH WORCESTERSHIRE SAUCE?

WE NEED 2 TEASPOONS OF THIS.

HERE WE GO.

[blender whirring] AND THEN SLOWLY ADD OUR OIL.

AND NOW WE'RE GONNA ADD SOME SOUR CREAM.

AND THIS IS WHAT MAKES IT CREAMY.

IT'S ABOUT 1/3 OF A CUP.

AND THEN SOME BLUE CHEESE.

OKAY, AND THAT'S ABOUT 1/3 OF A CUP ALSO.

[blender whirring] I NEED TO GET MY STEAK FLIPPED OVER, SO LET ME DO THIS FIRST.

I'M GONNA SEASON IT NOW THAT I'M GONNA TURN IT.

OH, WOW.

WHAT A BEAUTIFUL SEAR.

OKAY, WE'RE GONNA GIVE THAT ABOUT ANOTHER FOUR OR FIVE MINUTES.

LET ME CHECK OUR POTATO HERE.

OKAY, HERE WE GO.

SO I CAN SEE ONE PART'S GONNA STICK, BUT I'M GONNA JUST MAKE THIS WORK.

THERE WE GO.

NOW I'M GONNA SEASON THIS SIDE.

AND I BET YOU MY STEAK IS DONE.

LET ME JUST TOUCH IT.

NOW, THE WAY YOU CAN TELL WITH STEAK OR A PIECE OF MEAT IF IT'S DONE IS, THE MORE IT COOKS, THE MORE WELL DONE IT GETS, THE FIRMER IT GETS.

SO WHEN YOU TOUCH IT-- YEAH, YOU CAN SEE THERE'S A LITTLE BIT OF GIVE, WHICH MEANS THAT IT'S PROBABLY RARE TO MEDIUM RARE.

AND I'M GONNA PUT IT ON A PLATE AND LET IT REST.

IT'S VERY IMPORTANT WHEN YOU'RE COOKING MEAT OR ANY KIND OF PROTEIN TO LET IT REST, BECAUSE WHAT HAPPENS IS, THE JUICES GO BACK IN AND REDISTRIBUTE SO THAT IT'S COMPLETELY EVENLY JUICY INSIDE.

IF I SLICE THIS RIGHT NOW, ALL THE JUICES WOULD COME STREAMING OUT, AND WE'D HAVE A DRY STEAK.

I MEAN, WHO WANTS A DRY STEAK?

OKAY, NOW I'M GONNA ADD MY ONIONS.

AND WE'RE GONNA MAKE THESE NICE AND BROWN.

I CAN CLEAN UP A LITTLE BIT WHILE I'M WAITING.

SO YOU SEE HOW NICELY IT COMES TOGETHER AFTER 10 TO 12 MINUTES EACH SIDE?

YOU JUST KEEP SMUSHING IT, AND EVENTUALLY YOU END UP WITH ONE BIG POTATO PANCAKE.

SO WE'RE GONNA TAKE THIS OUT, AND WE'RE GONNA CUT IT IN FOURS.

EVERYBODY GETS THEIR OWN QUARTER OF IT.

IT'S THE CRUNCHY PART AT THE BOTTOM OF THE PLATE.

AND MEANWHILE, MY STEAK HAS BEEN RESTING.

AND IT'S GIVEN OFF A FAIR AMOUNT OF JUICE, WHICH IS WHAT HAPPENS WHENEVER YOU LET PROTEIN REST.

AND YOU DON'T WANT TO WASTE THAT JUICE.

IT'S DELICIOUS STUFF.

SO WE'RE GONNA ADD IT RIGHT TO OUR ONIONS, CREATE A LITTLE BIT OF A SORT OF SAUCE THERE.

AND GET OUR STEAK DOWN HERE TO SLICE.

WE'RE GONNA GET RID OF THE FAT, WHICH WE COOKED ON IT JUST TO GIVE IT A LITTLE BIT OF FLAVOR FROM THE FAT.

THERE WE GO.

OH, YEAH, THAT'S VERY RARE.

AND THEN WE'RE GONNA JUST DO SOME CROSSCUT SLICES.

LET'S SAY THAT'S ABOUT ENOUGH.

I'VE GOT MY SPINACH IN THE FRIDGE.

I WASHED AND SPUN IT DRY.

WE'RE GONNA START WITH THE POTATO ON THE BOTTOM.

WE'LL TOP IT OFF WITH SOME BEAUTIFUL STEAK SLICES.

WOW, THAT'S GORGEOUS, ISN'T IT?

PUT SOME ONION ON TOP WITH ALL THAT YUMMY STEAK JUICE IN THERE.

JUST PUT A LITTLE BIT OF SPINACH ON EITHER SIDE.

THEN FINALLY, A DRIZZLE OF BLUE CHEESE SAUCE.

NOW, COULD YOU REALLY CALL THIS A SALAD?

I DON'T THINK SO.

THIS IS JUST WAY TOO HEARTY TO BE CALLED A SALAD.

AND I KNOW THE HUSBAND WOULD BE VERY, VERY HAPPY WITH IT.

THAT'S IT, MY WARM STEAK HOUSE SALAD WITH BLUE CHEESE DRESSING.

TAKE ALL THE LETTUCE OUT AND THEN REBUILD IT.

IT LOOKED LIKE A ROSE.

I MEAN, IT DOES LOOK LIKE A ROSE.

"THE HAMBURGER OF THE MIDDLE EAST" IS HOW AUTHOR MARTHA ROSE SHULMAN DESCRIBES FALAFEL.

IN THIS RECIPE, I'VE STREAMLINED AND SPED UP THE PROCESS OF MAKING IT.

SO WE'RE GONNA START WITH THE ONION HERE, ABOUT, LIKE, ONE SMALL ONION.

OKAY, GOOD.

GOT A LITTLE PAN HEATING UP.

WE'RE GONNA USE OLIVE OIL 'CAUSE THIS IS MEDITERRANEAN.

GONNA GET OUR ONIONS IN AND SOFTENING.

AND THEN I'M GONNA GO SLICE UP ALL THE PARTS OF MY SALAD.

CHERRY TOMATOES, ABOUT A CUP.

WE'RE JUST GONNA PULSE THEM A FEW TIMES.

OKAY, IT'S JUST GONNA GO IN HERE.

AND THEN I'M GONNA ADD ONE OF MY FAVORITE SORT OF SECRET INGREDIENTS.

IT'S PICKLED CHERRY PEPPERS.

IT'S GOT A LITTLE BIT OF SPICE.

AND THEY'RE PICKLED, SO THEY'RE SOUR.

THEY'RE CRUNCHY.

BUT THEY GIVE YOU THAT NICE LITTLE KICK.

SO LET ME TAKE OFF THE TOPS.

AND I'M GONNA PULSE THEM JUST LIKE I DID THE CHERRY TOMATOES.

I'VE GOT TO SLICE SOME CUCUMBERS.

SO WE'RE GONNA SWITCH OFF AND USE OUR SLICING DISK.

OKAY, WE'RE ONLY USING ABOUT A HALF A CUCUMBER.

AND I LIKE THESE ENGLISH CUCUMBERS.

THEY ALSO CALL THEM HYDROPONIC OR SEEDLESS CUCUMBERS.

[slicer whirring] NOW, WHY DID I PICK ICEBERG LETTUCE?

ICEBERG LETTUCE HAS THE BEST CRUNCH.

SO WE'RE GONNA USE IT FOR ITS CRUNCH.

OKAY, HERE'S MY BACKGROUND: I USED TO WORK IN A GREEK RESTAURANT, DINER.

AND I WAS A WAITRESS, BUT SOMETIMES I HAD TO HELP PREP THE LETTUCE.

AND HERE'S HOW YOU GET THE CORE OUT, WHICH IS SORT OF FUN.

YEAH, THERE YOU GO.

YOU WANT ABOUT 6 CUPS TOTAL.

GOT A NICE LITTLE BIT OF COLOR HERE.

I'M JUST GONNA PULL THIS OFF FOR HALF A SECOND WHILE I MINCE MY GARLIC.

AND THE BEST WAY TO MINCE IT IS REALLY JUST TO BE AGGRESSIVE.

COME ON.

THERE WE GO.

WHACK AWAY.

AND SOMETIMES, IF YOU REALLY WANT TO GET FANCY--I KNOW-- YOU CAN USE TWO KNIVES, IF YOU HAVE TWO KNIVES.

AND ANOTHER THING I LIKE TO DO WITH GARLIC IS TO ADD A LITTLE BIT OF SALT, 'CAUSE WHEN YOU ADD SALT TO THE GARLIC-- YOU KNOW HOW YOU'RE CHOPPING GARLIC AND IT ALWAYS CLIMBS UP THE SIDE OF YOUR KNIFE AND SUDDENLY YOU LOOK DOWN ON THE BOARD AND THERE'S NO MORE GARLIC ON THE BOARD; IT'S ALL ON YOUR KNIFE?

WELL, IF YOU USE A LITTLE BIT OF SALT, THE GARLIC WON'T STICK, PLUS WHICH THE SALT ACTS AS AN ABRASIVE.

OKAY, SO ON TO MY SPICES.

I'VE GOT THREE VERY TYPICAL SPICES USED IN MIDDLE EASTERN COOKING.

WE'VE GOT CORIANDER, CUMIN, AND CAYENNE.

CAYENNE IS SPICY, SO WE'RE GONNA START WITH THE LEAST AMOUNT OF THAT, JUST 1/4 TEASPOON.

AND THIS IS ALL GONNA GO INTO OUR FALAFEL, WHICH IS OUR CHICKPEA PATTIES.

AND I'M GONNA TALK ABOUT THAT SOME MORE IN A MINUTE.

SO THERE'S 1/4 OF A TEASPOON.

AND NOW HERE IS 1/2 A TEASPOON OF CORIANDER.

AND THEN HERE WE HAVE CUMIN.

NOW, THIS IS 3/4 OF A TEASPOON.

OKAY, SO YOU JUST REALLY WANT TO STIR THIS AND LET THEM SORT OF, YOU KNOW, COME ALIVE AGAIN, THESE DRIED SPICES FOR A MINUTE OR TWO.

SO NOW I'VE GOT TO GET THE STAR OF THE SHOW TOGETHER, AND THAT'S THE CHICKPEAS.

I'VE GOT A CAN OVER HERE, JUST A 15 1/2 OUNCE CAN THAT I'VE RINSED AND DRAINED.

AND WE'RE GONNA PUT THE WHOLE THING IN HERE AND JUST PULSE.

NOW, I LIKE TEXTURE, YOU KNOW.

I'M GONNA TRY TO REGAIN THAT TEXTURE THAT I'VE LOST BY USING CANNED CHICKPEAS-- LET ME JUST GIVE IT TWO MORE PULSES-- BY KEEPING SOME OF IT A LITTLE COARSER.

SO I'M GONNA TAKE OUT 1/2 A CUP OF THIS MIXTURE THAT'S BEEN PULSED.

WE'RE JUST SETTING IT ASIDE WITH THE REST OF THE SPICES.

IT'S NOT THAT WE NEED TO COOK IT.

WE JUST DON'T WANT TO GRIND IT UP ANYMORE.

THEN TO THE MIXTURE THAT'S IN HERE, WE'RE GONNA ADD SOME TAHINI.

TAHINI IS SESAME SEED PASTE.

IT'S USED A LOT IN THE MIDDLE EAST.

IT'S DELICIOUS.

ABOUT 2 TABLESPOONS.

THEN WE'RE GONNA ADD AN EGG, ONE LARGE EGG.

AND THIS WILL HELP TO BIND THE WHOLE THING.

AND 1/4 TEASPOON OF SALT.

AND THEN WE'RE GONNA PUREE THE HECK OUT OF THIS MIXTURE.

WE WANT IT TO BE VERY SMOOTH.

THEN I'M JUST GONNA STIR IT ALL TOGETHER IN HERE.

WE'RE NOT COOKING ANYTHING ANYMORE.

WE JUST WANT TO MAKE SURE IT'S ALL WELL MIXED.

ALL RIGHT, NOW, WE NEED TO QUICK-CHILL THIS.

AND TO QUICK-CHILL IT, THE BEST THING TO DO IS TO PUT IT INTO A VERY SHALLOW CONTAINER, SPREAD IT OUT, AND THEN IN TEN MINUTES, WE SHOULD BE IN GOOD SHAPE AND ABLE TO SHAPE THIS.

GIVE IT ABOUT TEN MINUTES.

AND THEN WHILE THAT'S CHILLING, I'M GONNA MAKE THE DRESSING.

OKAY, WE'RE MAKING A CREAMY GARLIC DRESSING.

AND I'VE ALREADY MINCED SOME GARLIC IN HERE.

AS I MENTIONED, YOU COULD USE A GARLIC PRESS IF YOU WANTED TO.

THIS IS ONE CLOVE OF GARLIC.

THEN I'M GONNA ADD A LITTLE BIT OF DIJON MUSTARD.

AND WE JUST NEED 2 TABLESPOONS.

AND A PINCH OF SALT.

SHERRY VINEGAR AGAIN, ABOUT 2 TABLESPOONS.

NOW I'M GONNA WHISK THIS UP TO DISSOLVE THE SALT.

IT'S VERY IMPORTANT TO START YOUR DRESSING WITH THE SALT IN THE VINEGAR AND TO WHISK IT, BECAUSE THE SALT WON'T DISSOLVE IN OIL, AND IT WON'T DISSOLVE EITHER IF YOU DON'T WHISK IT.

YOU GOT TO WHISK IT.

SO WE NEED 1/4 CUP OF HEAVY CREAM.

AND THEN AFTER WE WHISK IN THE CREAM, WE'RE GONNA WHISK IN 1/4 CUP OF OLIVE OIL.

SO IT'S EQUAL PARTS OF HEAVY CREAM AND OLIVE OIL.

NOW, THIS HAS BECOME MY FAMILY'S FAVORITE DRESSING.

THEY JUST LOVE IT.

LET ME GET MY CHICKPEA MIXTURE, AND WE'LL SHAPE UP OUR BURGERS.

ALL RIGHT, SO THIS LOOKS SET UP.

IT'S STILL A VERY LOOSE MIXTURE.

I'VE GOT MY PANKO BREAD CRUMBS SET UP HERE.

THOSE ARE THOSE COARSE JAPANESE BREAD CRUMBS THAT ARE SO GREAT AND GIVE YOU WONDERFUL CRUNCH.

FIRST I'M GONNA DIP THE SCOOP INTO SOME WATER SO THAT THIS MIXTURE COMES OUT EASILY.

AND THEN I'M JUST GONNA SCOOP IT UP.

WE'RE GONNA TOSS THEM AROUND IN THERE.

WE'VE GOT A NONSTICK PAN.

THESE TAKE ABOUT THREE MINUTES A SIDE.

SO I'M GONNA TOSS MY SALAD WHILE THEY JUST FINISH GETTING CRISPY.

I HAVE MY CREAMY GARLIC DRESSING.

NOW LET ME PUT THESE FALAFEL AROUND THE EDGE.

AND THEN JUST A LITTLE BIT OF A DRIZZLE ON TOP.

SO THERE YOU GO: MY FALAFEL SALAD WITH CREAMY GARLIC DRESSING, A SALAD THAT WOULD MAKE ANY VEGETARIAN HAPPY.

AND I THINK IT MIGHT EVEN PLEASE THE HUSBAND.

AND I'M GONNA PUT THE LAST TOUCH, A CHERRY-- MEANING A CHERRY PEPPER-- ON TOP.

CAN I GET 1/2 POUND OF SCALLOPS?

>> YES.

THERE YOU GO.

>> Sara: THANK YOU.

>> YOU'RE WELCOME.

>> Sara: SCALLOPS ARE SO NATURALLY SWEET THAT THEY PRACTICALLY SIT UP AND BEG FOR AN ACID COUNTERPART.

LEMON'S THE USUAL GO-TO ACID FOR FISH AND SEAFOOD, BUT IN THIS CASE, I CHOSE GRAPEFRUIT INSTEAD BECAUSE I THOUGHT THAT GRAPEFRUIT JUICE COOKED DOWN WOULD CONTRIBUTE BODY TO THE BASE OF THE VINAIGRETTE.

I HAVE SOME BEAUTIFUL-LOOKING SCALLOPS HERE.

AND THE FIRST THING YOU WANT TO DO IF THEY COME WITH THIS LITTLE MUSCLE ON THEM IS, YOU WANT TO TAKE IT OFF.

THIS IS WHAT ATTACHES THE SCALLOP TO THE SHELL.

LET ME ADD A LITTLE GRAPE SEED OIL.

THE MOST IMPORTANT THING IS THAT THEY DON'T SMELL LIKE ANYTHING, THE "A."

AND "B," WHEN YOU GO TO BUY THEM, YOU WANT TO MAKE SURE THAT YOU GET WHAT'S KNOWN AS DRY SCALLOPS.

AND THE TROUBLE IS, THEY'RE WAY OUT AT SEA, THESE FISHERMEN, AND SO THEY'RE OUT FOR DAYS.

AND THE SCALLOPS WOULD GO BAD IF THEY JUST BROUGHT THEM-- YOU KNOW, KEPT THEM AND THEN BROUGHT THEM IN, SO THEY THROW THEM INTO A LIQUID THAT HAS SOME PRESERVATIVE IN IT.

SO THEY END UP SOAKING UP ALL THAT LIQUID AND SORT OF PICKING UP A CHEMICAL TASTE, WHICH IS NOT SOMETHING YOU WANT TO DO.

THIS IS REGULAR ALL-PURPOSE FLOUR.

I LIKE TO COAT DELICATE ITEMS LIKE SCALLOPS WITH FLOUR BECAUSE IT HELPS TO GIVE IT A CRISPY COATING ON THE OUTSIDE, AND IT SORT OF PROTECTS THE TENDER MEAT INSIDE AND KEEPS IT FROM GETTING SO DRY.

SO LET ME GET THESE GUYS IN HERE.

I'M JUST GONNA DO A FEW BATCHES.

YOU DON'T WANT TO FLOUR YOUR SCALLOPS OR ANYTHING, FOR THAT MATTER, AHEAD OF TIME, BECAUSE IF YOU DO, IT WILL SWEAT AND GET GUMMY, AND THEN THE WHOLE POINT OF THE FLOUR, WHICH IS TO PROTECT IT AND KEEP IT CRISPY, JUST GOES OUT THE WINDOW.

THESE TAKE A COUPLE OF MINUTES A SIDE.

AND THE WAY YOU KNOW THAT THEY'RE DONE-- THAT LOOKS GOOD-- IS BECAUSE THEY'RE QUITE FIRM TO THE TOUCH.

EITHER USE A NONSTICK OR A STICK-RESISTANT PAN.

THIS IS A STICK-RESISTANT PAN HERE.

NOW I'M GONNA COME ON DOWN AND GET STARTED WITH MY DRESSING.

FIRST WE'VE GOT OUR GRAPEFRUIT JUICE, FRESH GRAPEFRUIT JUICE.

AND I'M USING PINK 'CAUSE I LIKE THE COLOR.

AND WE JUST SQUEEZED IT RIGHT IN HERE, 1/3 OF A CUP.

AND WE'RE GONNA BOIL IT DOWN TO ABOUT 2 TABLESPOONS.

MEANWHILE WE'RE GONNA ADD SOME CHOPPED SHALLOT TO THE DRESSING.

LET ME GO TAKE A LOOK AT MY SCALLOPS HERE.

OH, THAT'S BEAUTIFUL.

TAKE THAT TO MY DRESSING DOWN HERE.

ALL RIGHT, SO TO THE SHALLOTS, WE'RE GONNA ADD A LITTLE BIT OF SUGAR, JUST 1/8 OF A TEASPOON, AND 1/4 TEASPOON OF SALT.

SO WE'RE GONNA NEED A LITTLE MORE ACID.

AND THE ACID THAT I'M GONNA CHOOSE IS RICE VINEGAR, REGULAR RICE VINEGAR, NOT SEASONED.

SEASONED HAS BOTH SUGAR AND SALT ADDED TO IT, AND WE DON'T WANT THAT.

WE WANT TO CONTROL IT HERE.

1 TEASPOON.

AND WE'RE WORKING WITH BOSTON LETTUCE, ALSO KNOWN AS BIBB OR BUTTER LETTUCE.

LET ME GET MY SCALLOPS OUT.

WE'RE JUST GONNA PARK THEM AND LET THEM COME TO ROOM TEMPERATURE.

SO HERE GOES OUR GRAPEFRUIT JUICE IN HERE, ABOUT 2 TABLESPOONS.

AND THEN WE'RE GONNA FINISH THIS OFF WITH A LITTLE BIT OF OIL.

AND WE'RE GOING WITH THE SAME RATIO OF ROUGHLY DOUBLE THE AMOUNT OF OIL TO THE AMOUNT OF ACID.

SO WE HAVE 3 TABLESPOONS OF ACID HERE, 2 TABLESPOONS OF THE REDUCED GRAPEFRUIT JUICE, AND 1 TABLESPOON OF RICE VINEGAR.

AND NOW WE'RE GONNA ADD 6 TABLESPOONS OF GRAPE SEED OIL.

THERE'S OUR DRESSING.

ALL RIGHT, WE'VE GOT OUR SCALLOPS DONE.

LET ME COME ON DOWN AND DO MY AVOCADO.

SO FIRST WE'RE GONNA TAKE THE PIT OUT, AND THEN WE'RE GONNA CUT IT INTO CUBES.

THIS IS ALWAYS FUN.

I FEEL LIKE EVERY TIME I OPEN UP AN AVOCADO, IT'S SORT OF A SURPRISE.

WILL YOU BE HAPPY WITH WHAT'S INSIDE, OR WILL THERE BE SOME THINGS THAT MAKE YOU UNHAPPY?

OH, I'M VERY HAPPY.

NO LITTLE BROWN SPOTS.

WHAT I'M GONNA DO IS JUST SCORE IT TO GET IT INTO CUBES.

THIS IS SORT OF THE LAZY PERSON'S WAY.

SOME JUICE FROM THE SCALLOPS, WE'RE GONNA ADD THAT IN THERE TOO TO MARRY THE WHOLE THING.

OKAY, SO NOW IT'S GRAPEFRUIT TIME.

TAKE OFF THE TOP AND THE BOTTOM.

THE REASON WE WANT TO AVOID THE WHITE PART IS BECAUSE IT'S VERY, VERY BITTER, THAT PITH.

WHAT YOU DO IS, YOU TAKE YOUR KNIFE BETWEEN THE MEMBRANES.

ONE LAST THING TO DO, WHICH IS SOME FRESH HERBS, PERFECT WITH THIS SALAD.

SO I'M GONNA GO OUT AND GET SOME CHIVES FROM MY GARDEN.

NOW LET'S TOSS EVERYTHING UP.

I'M GONNA ADD MY AVOCADOS TO THE LETTUCE, MOST OF THE DRESSING.

THERE GOES THE GRAPEFRUIT.

NOW, WE'RE USING 3/4 OF A POUND OF SCALLOPS FOR THIS.

A LITTLE MORE DRIZZLE OF DRESSING.

YES.

WE'RE GONNA DO OUR SUNFLOWER SEEDS.

AND LAST BUT NOT LEAST, SOME CHIVES.

OKAY, SO THIS SALAD'S FOR ME.

I THINK I'M GONNA TAKE IT OUTSIDE AND HAVE IT WITH A LITTLE GLASS OF WINE.

OOH, WHAT KIND OF WINE WOULD GO NICE WITH THIS SALAD?

WELL, A CHARDONNAY.

I'VE GOT ONE HERE THAT HAS LOTS OF CITRUS IN IT.

AND WE'VE GOT THE GRAPEFRUIT IN THE DRESSING, THE CITRUS IN THE WINE.

THEY'RE JUST A PERFECT MATCH.

THEY SORT OF MIRROR EACH OTHER.

A SALAD IN THE GARDEN WITH A GLASS OF WINE: THIS IS ABSOLUTELY MY IDEA OF RELAXATION.

AND I GUESS THAT'S THE POINT.

YOU'LL HAVE MORE TIME TO RELAX IF YOU MAKE THESE EASY, BREEZY SALADS ON A WEEKNIGHT.

THANKS FOR JOINING ME.

I'M SARA MOULTON.

I'LL SEE YOU NEXT TIME ON SARA'S WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: Captioning by CaptionMax www.captionmax.com