Hello friends! And happy Wednesday!
I don’t know about you, but the new normal is starting to feel…well…normal!
Instead of eating at restaurants, I’ve really been enjoying having my own restaurant in my apartment!
And dare I say, the fruits of my labor have been down right delicious!
Like THIS beautiful creation!
My best friends birthday was the other weekend, and so I made dinner beforehand, and let me just say…it rocked!
I made pan seared scallops with Italian roasted veggies! And let me tell you…WOW.
People are often intimated to make scallops because if you cook them wrong, they become rubbery, and lets be honest…that’s an expensive mistake. But – I have a fail proof method!! So fire up the stove and let’s get cooking!
Oh! And did I mention this dish is gluten free, paleo AND Specific Carb Diet friendly!?
Here’s What You Need: (Serves 2)
1 lb scallops (about 14)
Salt and Pepper
Juice of a lemon
1 cup grape tomatoes
1/2 zucchini, cut into half moons
1/2 onion, small dice
2 garlic cloves, minced
1 red bell pepper, cut into matchsticks
4 baby Bella mushrooms, sliced
1 tsp dried basil
2 Tbsp olive oil
1/4 cup dry white wine (Good wine that you would drink!)
salt and pepper
fresh basil (garnish)
Large nonstick skillet
Good chefs knife
Medium nonstick frying pan
Start by making your veggies. (You’ll cover these with foil and set aside for the last 5 minutes so you can focus on cooking the scallops).
Sauté the onions and garlic in 2 Tbsp EVOO, salt and pepper over medium high heat for about 3 minutes until the onions become translucent. The add the zucchini in a single layer. Let them brown on one side for about 3 minutes – then flip and let brown on the other side for another 2 minutes. Next, add your dried basil and remaining veggies and sauté for about 4 minutes. Deglaze the pan with the white wine, and cook for another minute. Take off the heat, sprinkle with fresh basil, and cover with tin foil until you’re ready to serve.
To cook the scallops: you want them to be bone dry. So after you rinse them, put them on a paper towel, and dry them completely with another paper towel. Sprinkle the one side with salt and pepper and drizzle with olive oil. (You’ll season the other side when it’s in the pan.)
Next, you want your pan to be very hot. Add about 2 Tbsp Olive oil or avocado oil to a large nonstick pan. Heat until right before it starts smoking. The starting at the “12 o’clock” position, place your scallops one by one clockwise around the pan, being careful not to crowd the pan. Once they are all placed in, let the sear untouched for 1:45. (Set a timer, it goes fast!)
Then, using tongs, start again at the 12 o’clock position and flip each scallop going clock wise.
Set another timer and let cook for another 1:45. At this time, sprinkle them with salt and pepper and drizzle with the juice of half a lemon.
After a minute and 45 seconds, take them off the pan and put on a plate to rest. (Otherwise they will continue to cook on the pan.)
To plate: place a bed of the Italian veggies, and top with half of the scallops. Squeeze with another half lemon, and sprinkle with fresh basil.
You may also serve this with brown or wild rice, if desired.
Ok WOW! This was outrageous. Simply outrageous! The scallops were *perfectly* executed. They had a crisp golden brown crust on the outside, and melted in your mouth on the inside! Oh my gosh. And the olive oil and lemon were the perfect flavor back drop!
But the veggies really made this dish sing!
The grape tomatoes, when heated, become so magically juicy! They burst in your mouth when you bite down! And the mushrooms are so earthy and chewy! But it was the sweetness from the red pepper and basil that was the perfect flavor match to the slightly sweet scallops.
All in all, it was a 10 out of 10! And a certain gentleman who shared this meal with me agreed…it was doggone delicious!
Make this dish! Your tastebuds will thank you!
Have an awesome evening! And I’ll talk to you tomorrow! 🙂
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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