We’re in the thick of summer with high heat and soup like humidity, my least favourite weather. I feel like we hibernate more in the summer than we do in the winter but the heat just saps all energy out of the body. This calls for quick and light meals such as Scallops with Sun-dried Tomatoes.
We should be getting a break in the weather this weekend. I really hope for once the weather people are correct. So often we are disappointed given how erroneous the forecast often is. Very rarely we are pleasantly surprised!
Technique for Scallops with Sun-dried Tomatoes
This recipe is low FODMAP as I use garlic scapes instead of garlic. Obviously if you don’t have to worry about garlic, use that instead as it gives more of that lovely garlic flavour.
Garlic scapes are in season at the moment and they do lend a fresh flavour to this dish.
Heat the oil to medium in a skillet. Start slowing sautéing the tomatoes to release their flavour and to soften them a bit. Keep frequently to keep it from catching. I made the error of getting distracted with something else and burnt the first batch of tomatoes.
Add the scapes and sauté for a couple of minutes before adding the lemon juice and season with sea salt and freshly ground pepper.
Meanwhile prep the scallops by dabbing them with paper towels/kitchen roll to dry them a bit. Season with sea salt and freshly ground pepper. Place into a skillet with the hot oil. Allow to cook for a few minutes until they freely come away from the skillet.
Turn over and cook the other side.
I roasted potatoes in duck fat, such a guilty pleasure! Place the scallops over a bed of greens and top with the sun-dried tomato mixture. As my husband and son don’t like seafood I marinated steak with balsamic vinegar, grilled it and served it with the sun-dried tomatoes.
Scallops with Sun-dried Tomatoes
A flavourful Italian summer meal with garlic scapes and sun-dried tomatoes
- 8 Sea Scallops
- 2 tbsp olive oil for scallops
- 2 tbsp olive oil for sun-dried tomatoes
- 1/2 cup sliced sun-dried tomatoes 1oz
- 1/3 cup chopped garlic scapes 2oz
- 1 tbsp lemon juice
- sea salt and freshly ground pepper to taste
Dab scallops with paper towel/kitchen roll to remove excess moisture. Season with sea salt and freshly ground pepper.
Heat up the olive oil in a skillet. Place the scallops into the skillet. Cook on one side until the scallops freely move from the skillet. Turn and cook the other side.
Sun-dried Tomato mixture
Heat the olive oil in a skillet to medium heat. Start cooking the sun-dried tomatoes. Stir frequently to keep the tomatoes from catching.
After a few minutes add the garlic scapes. Sauté for a couple of minutes then add the lemon juice. Season with sea salt and freshly ground pepper to taste.
Putting it all together
On a bed of greens, place the scallops. Top with the sun-dried tomato mixture and serve.