Valentine’s Day Menu: Scallops Diablo

Hello and happy Wednesday my friends! Did you survive the snow storm? Here in New York, it amounted to literally a *dusting* of snow. So that was a big womp womp. But I’ll tell you what, I spent the day warm and cozy, responding to all of your comments on my last two posts! My goodness, you’ve had a lot of wonderfully insightful things to say, so thank you!

TONIGHT, I have got a SPECIAL TREAT.

Hold onto your hats, folks, because this recipe is comin’ in hot!

Pan Seared Sea Scallops Diablo!

Oh my gosh, was this ever a hit!

Let’s face it: Valentine’s Day is coming up, and unless you want to freeze your tushies off dining outside in the snow, you’re going to be eating at home. But don’t worry…I’ve got you covered. Because during the pandemic, I have mastered the at-home-dinner-date-night, if I do say so myself.

One day every week, I bring dinner over to my boyfriend’s apartment! He picks me up after work, and we enjoy a delicious meal and movie together! It’s the highlight of my week 🙂

Not to mention, I get to shower him with spectacular food!

Which is actually a question I get a lot: How do I cook for myself – who has to follow the Specific Carb Diet (aka: NO GRAINS) – and someone who eats “normally.”

And the answer is really quite simple! I make a dish for both of us, and then just add some sort of carb for him! So for this meal, beautiful cauliflower steaks as a “go with” for both of us, and then I also made spiralized sweet potato for him! (The wild rice was a meal prep for work lunches, and we thought it’d also be good with the tomato sauce).

It really makes cooking quite easy, and satisfying for both! So whether it’s a side of quinoa, or rice, or potato, or even a slice of crusty bread, it rounds out the meal for him, while still staying “SCD-legal” for me!

ANYWHO – this meal was phenomenal. The sauce…oh my gosh I could have bathed in it. I sauted a bunch of tomatoes and red pepper and carrots, and blended it all together to a velvety and creamy consistency.

That, smothered over the perfectly seared sea scallops…it was a dream!

Plus, it’s gluten free, SCD friendly, dairy free, keto and paleo!

And the best part, is that you can make everything ahead of time, and then just cook the scallops right before you serve! (They take less than five minutes!)

So there you go!

Here’s What You Need: (Serves 2 with leftovers)
1 lb (or a touch less) of sea scallops
1/2 lemon
Salt and Pepper
Old bay seasoning

1 head of cauliflower, cut into two 1/2-inch “steaks” — or, just break them into florets, that works too
Fresh basil (garnish)

Sauce:
3 large tomatoes, diced
1 red pepper, diced
1 large carrot
1/2 onion, diced
6 garlic cloves, diced
2 tsp dried oregano
2 tsp dried basil
1/4 tsp chili flakes
1/4 cup olive oil

Tools:
Large, nonstick pan
Baking sheet
Non-stick tinfoil
Food Processor
Good Chef’s Knife
Tongs

Directions:
Preheat your oven to 400 degrees F. Cut your cauliflower into “steaks,” making sure to keep the stem intact, so that it stays together. Place on a tinfoil-lined baking sheet, and drizzle with olive oil. Be sure to get in there with your hands, to make sure that every nook and cranny of the cauliflower has some oil love. Sprinkle with salt and pepper and bake until golden brown for 35 minutes, flipping halfway through.

Next, make your sauce. In a large, nonstick pan, saute the onion and carrots in 1/4 cup olive oil, salt and pepper. Cook for about 5 minutes over medium-high heat, until it begins to soften. Add your garlic, red peppers and spices, and continue to cook for another 5 minutes. Once everything becomes tender, add in your tomatoes, with the juices and seeds. Let that cook for about 4 minutes, then, carefully transfer to a food processor. (It’s best to do this while it’s still warm/hot, because the steam helps loosen it and form a super smooth consistency. Process for about 30 seconds, until smooth, stopping to scrape the sides once or twice. Adjust seasoning to taste with another pinch or two of salt. Serve warm. (Or set aside until serving, and reheat right before plating, which is what I did).

To sear the scallops, wash and pat dry the scallops with a paper towel. Sprinkle with salt, pepper and Old Bay seasoning. Get a pan (stainless steel works great, otherwise, non-stick) hot, and add olive oil. Then, place your scallops in a single layer — do not crowd the pan, you may have to cook them in two batches — and let them cook – untouched – for 1 minute and 30/45 seconds. Then, flip each scallop (the one side should have formed a nice crust), and let the other side cook for another 1 minute and 30/45 seconds. While cooking, sprinkle with salt and pepper, and at the very last 10 seconds, squeeze half of a lemon over the scallops. Garnish with fresh basil if desired. Serve immediately. (Tip — use the timer on your phone!)

To plate, place half of your scallops on a bed of the tomato sauce, alongside your cauliflower steak, smothered in the tomato sauce. Serve with the extra tomato sauce on the table, because you’ll be going back for more!

OK WOW. This was hands down some of the best food I’ve had in a LONG time. Scallops are such a treat. And believe it or not, in New York City, they’re not all that much different in price than salmon or even cod fish! (Read: ANY fresh fish is pricy!)

But there’s something so special about scallops. Let’s be honest…it’s a sexy food! The golden brown crust, the bitesized beauty of it all, and then how buttery and delicious they are. I’m tellin’ ya….DATE NIGHT DINNER right here!!

And the cauliflower was such a star, too. I mean, look at that golden brown crust! There’s only one way to achieve that: slow roasting in the oven, and making sure that every single inch is covered in good quality olive oil! (Don’t be shy!)

I’m telling ya – if you think you don’t like cauliflower…think again. Cooking it this way gives it a NUTTY flavor. Seriously, it tastes absolutely AMAZING!

And the tomato sauce! Oh my gosh! I’m telling you, the canned or jarred variety simply cannot hold a candle to this homemade masterpiece. It was velvety and rich and the perfect compliment to the buttery scallops and caramelized cauliflower.

This meal was such a treat. Both me and my special gentleman cleaned our plates and loved every single bite!

Valentine’s Day is right around the corner, and THIS is sure to be a hit!!!

“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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