Hello friends!
Grab your red lipstick, slick on some hair gel, and call that special someone, because I have got one heck of a romantic dinner that you’re going to want to make TONIGHT for your guy or gal….or hey…YOURSELF! (Ain’t no shame in going on a date with yourself every now and then!)
Introducing my Pan Seared Scallops with a Sun Dried Tomato Tapenade!
And the best part, is that this is SO FAST and EASY, you won’t believe you can whip out something so delicious and elegant with things you probably already have in your fridge!
I pulled this together, completely on a whim, in less than 20 minutes. And honestly, we both felt like we just ate at a Michelin star restaurant on Park Avenue.
And the best part, is that it’s gluten free, Paleo, Keto and Specific Carb Diet friendly!
Here’s what you need! (Serves 2)
1 lb scallops
salt, pepper and old bay seasoning
1 lemon
1 cup wild rice, cooked per package directions in vegetable stock (SCD omit)
Vegetable stock – per wild rice package directions
1 bundle asparagus – woody ends removed
2 Tablespoons olive oil
salt, pepper, red pepper flakes
10 sun dried tomatoes in olive oil – minced (SCD check the ingredients…beware added sugar…this is the brand I used)
10 kalamata olives – minced
1 garlic clove – minced
10 basil leaves – chopped
salt and pepper
Chopped basil leaves – garnish
Tools:
Good Chef’s Knife
Large nonstick frying pan
Small nonstick frying pan
Sauce pan with tight fitting lid
Measuring cup
Baking sheet
Nonstick tinfoil
Directions:
Start by making your wild rice, using veg stock instead of water. This will take about 50 minutes. I always make it ahead of time.
Meanwhile, line a baking tray with nonstick tinfoil. Place your asparagus spears in a single layer, and drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Then, with clean hands, massage the oil into the asparagus, making sure to get all the tips generously with oil. This extra step is vital, and makes the asparagus irresistible! Bake your asparagus in a preheated, 400 degree oven for 30 minutes, flipping once half way through.
When you’re ready to eat, cook your scallops and prepared tapenade ingredients.
For the tapenade: in a nonstick pan, quickly saute your minced olives, sundried tomatoes, garlic and basil in about 1 Tbsp EVOO for about 3 minutes, until the garlic has cooked and it has warmed through. Set aside.
Then, in a screamin’ hot pan, heat about 1 Tbsp oil. Then, cook your washed, dried and seasoned scallops for about 1.5 minutes per side, until you see a golden crust form. At the very end, squeeze a lemon over top. (Pro-tip: do not move your scallops around on the pan. Just let them sit in one area, then flip after 1.5 minutes. Also, use a timer.)
To serve: place a bed of wild rice on the plate. Top with several asparagus spears, and half of your scallops. Then, top with your beautiful tapenade and garnish with fresh basil.
Oh my, Oh my, Oh my! Words simply cannot do justice to how incredibly delicious this meal was!
First of all…it was absolutely stunning. I am a firm believer that you eat with your eyes first. And wow, was this dish ever gorgeous! The dark rice made the white scallops just *pop* off the plate. And then that deep green and rich crimson from the sun dried tomatoes. Can we say…DRAMAAAA! It was so beautiful.
But then the flavors! Oh my gosh that tapenade was out of this world! It was a little smokey and salty and garlicy. And so rich from the tomato-steeped olive oil. It was just magnificent. But the texture of it was even better! It was so CHEWY! And some that got extra sauteed was nice and crispy. If I didn’t know better, I’d think I was eating bacon!
But those rich tomatoey, buttery flavors paired phenomenally with the slightly sweet scallops and the nutty wild rice.
Oh my gosh, my mouth is watering just typing this out and uploading the photos!
YUMMMMM!
Do yourself (and your special someone) a favor and MAKE THIS DISH! I promise, it will be a delicious addition to date night!
And if you want to see a video of me making this — and all my recipes — be sure to follow me on Instagram : (@beauty.beyond.bones). Earlier today, I also posted a grocery haul of what it’s like grocery shopping on the Specific Carb Diet! So lots of fun and entertaining content over on Instagram!
“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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42 responses to “Scallops with Sun Dried Tomato Tapenade”
This recipe looks amazing.
Thank you so much Melissa! Oh my gosh it was SO tasty! Hugs and love xox
That looks delicious!
Thanks so much Zina! Oh my gosh it was!!
Wonderful that you could pull this delicious meal together so quickly. It is a bonus you did not have to go to some restaurant. Caralyn, your food probably outshone most restaurants! XOXO
oh my gosh you’re too kind! thank you! i’ve gotta say, it was definitely fun making it together! Steven is great manning the grill! 😉 hehe Thanks for stopping by! Hugs and love xox
This looks delicious AND nutritious. I’m sure that special someone (or yourself) will appreciate it 😉
thank you Ang! Oh my gosh this was totally delectable! Hugs and love xox
A beautiful post and cook thank you so much
thank you friend, Hugs and love xox
[…] Scallops with Sun Dried Tomato Tapenade […]
Thank you Tonya for the link up! Hugs and love xox
That looks good enough to lick the computer screen! Scallops are one of my hubby’s favorite dinners. I will definitely try this recipe. Thank you, Caralyn. Your photos are fabulous! <3
Thank you Jan! Your hubby has good taste! Scallops are one of my favorites too! i hope you enjoy! Hugs and love xox
<3
xoxo 🙂
Looks good! BTW I bought your Ebook today looking forward to reading it. You never know you might even make more sense than wordpress support 😄
Oh my gosh thank you Kenneth!! i so appreciate your support! I hope it is helpful for you 🙂 yeah – I have gotten ZERO luck from WP support over the years. ugh. Hugs and love xox
I have been altering one of my 2 sites so that I can have a place for everyday posts (in other words seperating the relgious posts & Disability posts from the 2 sites) and putting them there. Check out epilepsycerebralpalsy.com you should see the heading @ the top. 2 3hr sessions i had with them. When they ask for feedback i said it was tine their support system was updated to something like remote access, that way the issue could have been resolved in half the time.😂
oh that’s exciting! sure thing! oh gosh!
You have fantastic food!
thank you so much!! Hugs and love xox
Mouth watering delight!!
Thank you so much Gerry! Oh my gosh this was such a delectable meal! have a wonderful morning! Hugs and love xox
yum! this makes me wish I was back in the Philippines, where seafood was dirt cheap but fantastic. I remember picking up scallops at the local market in our neighborhood for next to nothing and tuna steak was so cheap that I could buy it and make tuna salad out of it – gasp! Tuna like that here in the U.S.? You better be making sashimi for dinner!
Hi Lindsey! Oh my gosh, take me with you!!! haha What a special memory. wow – incredible!! Steven is Filipino and I’d love to travel to the Philippines – such a beautiful country with such lovely people! hope you’re having a great morning! thanks for stopping by! Hugs and love xox
It’s only breakfast time and I want it now! 🙂
hahah too funny! thanks so much! well that gives you enough time to get the ingredients! ;).haha thanks for stopping by! Hugs and love xox
Almost any recipe with scallops should offer a LOVE button! (Except Scallops in chocolate and hot sauce. 🤢)
I wonder if in Heaven we will still eat seafood (e.g., scallops)? After all, God did not make them go onto the Ark into an aquarium, so maybe they are not really “living” organisms in which is the “breath of life?” See Genesis 1:30.
Just musing, because it is hard to imagine Heaven being Heaven if we can’t eat scallops! 😂
Course, Father is SO creative, I am sure He will have even better food for us there. KInd of makes me want to go Home!! (But I’ll wait for His timing.)
hahah thank you friend! oh I agree – scallops are one of my favorites!! YUM! 🙂 So glad you stopped by! Hugs and love xox
Looks amazing!
Thank you Mitch! Oh my gosh this was one of our favorites! Hugs and love xox
This picture perfect. This post made me hungry. I need to catch up on your posts. I am so behind.
Hi Ada! thank you so much! oh my gosh THIS meal was one of my ultimate favorites! 🙂 yum! Hugs and love xox
I cannot wait to explore more delicious meals on your page. 😊
Adding another page to my recipe book because of you…..giggles!🤣
happy Mother’s Day to your mother~
I made the dish for my wife on Mother’s Day. I took a few liberties and took the recipe to the man kitchen of the great outdoors. The wild rice from northern Minnesota got the stovetop. The tapenade was prepped and waiting. The asparagus and scallops found the smoke of a hot charcoal grill. What a evening treat for dinner! My wife also says it was great reheated for lunch today. Thanks for the recipe.
Oh my gosh that’s so great, Fred!! This absolutely made my day! A dinner prepared in the great outdoors – I bet it never tasted better!!! Thanks so much for sharing your success! have a wonderful evening! Hugs and love xox
[…] Scallops with Sun Dried Tomato Tapenade […]
Thanks for the link up! Hugs and love xox
That looks so good.