The Best Dang Scallop Recipe Ever!

Hello and happy Wednesday my friends! It’s Thanksgiving Eve – one of the Top Three days that people order pizza, behind only Halloween and Super Bowl Sunday!

I’m back at home in Ohio after an amazing week in Miami, and I’m here with an amazing recipe to share. Truly – this was “bomb.com!”

Some nights, when Steven and I find ourselves together at dinnertime, I’ll just whip up a spur of the moment meal. I never think it’s going to be anything “blog worthy” – so I don’t usually take a lot of photos, or make sure the lighting is right for those “drool-worthy photos.”

And sometimes, on those nights, we produce a real winner winner delicious dinner that IS blog worthy!

And this was one of those nights!

In fact, it’s our favorite way I’ve made scallops yet!

Introducing my Harvest Gem Scallops!

Perfectly tender-slow roasted beets and brussels sprouts, with crunchy pistachios, candy-sweet roasted grapes, and pan-seared scallops – kissed with a champagne vinaigrette – oh my gosh, I can’t believe how delicious this was!

I used to make that concoction of roasted veggies together when I was vegan, but holy cow – adding the scallops makes for one heck of a fancy dinner!

Yowza!

I made enough, thinking Steven could take the leftovers home with him for lunch the following day, but we ended up finishing the whole dang thing because it was so amazing!

And it’s gluten free, Paleo, Specific Carb Diet friendly – and if you omit the scallops, it’s vegan! (But who wants to do that, right?)

So without further ado…

Here’s What You Need: (Serves 2)
1 lb large sea scallops
Old Bay seasoning
EVOO

1 large beet, sliced into 1/4 inch rounds
12 brussels sprouts, halved
1/4 cup pistachios
20 red seedless grapes

Champagne Vinaigrette:
3 Tbsp good Extra Virgin Olive Oil
1 Tbsp champagne vinegar (or prosecco vinegar, or white wine vinegar will work too in a pinch)
1 tsp Dijon mustard
Small pinch of salt
Freshly ground black pepper

Tools:
Large nonstick frying pan
Tongs
Baking Sheet
Nonstick Tin Foil
Good Chef’s Knife (This is the one I use and love!)
Small mixing bowl
Measuring spoons

Directions:
Preheat the oven to 400 degrees.

On a tin foil-lined baking sheet, place your beets, brussels sprouts, and grapes. Drizzle with 2-3 Tbsp EVOO, and a sprinkle of salt and pepper. Spread them out in a single layer so they are not overlapping, and then bake for 40 minutes, flipping once halfway through.

While those are baking, prep your pistachios (aka crack them and get the nut out), and make your vinaigrette by mixing all the dressing ingredients together in a small mixing bowl. (Pro tip: You can make however large of a quantity of this dressing you want, just by keeping the ratio the same: 3:1 — oil:vinegar. I always make a lot and then keep it on hand each week in the fridge.)

When your veggies have about 10 minutes left in the oven, make your scallops.

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 Old Bay seasoning, pepper and drizzle with olive oil. *Old Bay has salt in the spice mixture, so you don’t need to add more.*

You want your pan to be very hot. (Stainless steel works great, here!) Add about 3-4 Tbsp Olive oil or avocado oil to a large pan. Heat until right before it starts smoking. Then starting at the “12 o’clock” position, place your scallops (seasoning side-down) one by one clockwise around the pan, being careful not to crowd the pan. Once they are all placed in, let them sear untouched for 1:45. (Set a timer, it goes fast!) During this time, sprinkle the other side with more Old Bay seasoning.

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 1:30.

After a minute and 30 seconds, take them off the pan and put on a plate to rest. (Otherwise they will continue to cook on the pan.) Drizzle with the juice of 1/2 a lemon. Serve immediately.

When your veggies are finished baking, remove them and toss them, along with the pistachios (reserve a few for garnish) in a bowl with the vinaigrette.

To plate, place a large helping of your veggie mixture, top with half of your scallops, and garnish with the remaining pistachios!

Oh my gosh, this was SO GOOD. I know, I say that a lot – but this was hands-down, such a treat! After taking his first bite, he goes, “Oh wow! Let’s make this again!” (For the record – Steven is my grill master – he makes the best scallops this side of the Mississippi!)

There’s something really special about this particular combination of veggies, and there’s one reason why: ROASTED GRAPES! Holy cow – if you’ve never roasted grapes before, this is your personal invitation! Magic happens in the oven! Because the sugar in the grapes caramelizes, and they become so soft and tender and SWEET!! It’s the grapiest-grape you’ve ever tasted! And the texture of them is chewy, and kind of reminiscent of boba from bubble tea!

And the combination of that intense sweetness, with the buttery and nutty pistachios, the earthy sweet beets and the slightly sweet scallops — it was a match made in heaven, truly!

Seriously – it was phenomenal. The texutres, the flavors, and then the fact that it was just so aesthetically beautiful with the deep purples and greens against the bright white scallops – it is a stunning presentation for sure!

So – next time you want to “wow” someone with a fancy — and incredibly easy — meal, make this dish! It’s easy enough for a weeknight, but special enough to impress your most esteemed guest!

If I don’t talk to you, I hope you have a blessed and wonderful Thanksgiving!

Until tomorrow…

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“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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