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.
Does anyone have the cure for jet lag? As we get older it seems to keep a hold on us longer and longer. It didn’t help we came back to dreary rain. Good for the garden, not so good at getting us going! I do hope it means our garden will do better than it did last year. Last year was a very dusty growing season.
Being back in the UK was wonderful, we had incredible weather and did loads of walking. We had to walk off all the lovely meals my mother-in-law cooked up! Of course we like giving her a break from cooking, she runs a B & B so she welcomes the break! Last year we did a curry night as my father-in-law is a big fan but my MIL isn’t so this time round we did a tapas night. Which I love doing! So off we went to the shops to get ingredients.
Aside from the usual dishes that are easy to throw together I found some scallops on the shell, which is near impossible to get stateside, never mind getting scallops with the coral still attached. So I couldn’t pass this up.
Heat up the broiler/griller to medium. Season the scallops with sea salt and pepper, thyme, olive oil, and rosé wine. I had some of the wine from our France trip and while it turns out it’s not a favourite of mine I knew it would work well with this dish.
Broil/grill until the scallops are cooked. Be careful not to overcook the scallops, you still want it tender. This will only take a couple of minutes.
Serve on the shell. This is a fun and quick dish to make, I just wish I could get this round here! It was a great night with good food, good company, and good wine.
I often ask my family what they would like me to cook for meals. Our son recently began requesting pulled pork sandwiches because that is one of the school hot lunches he likes. We let them have a hot lunch once a week at school if they choose for something different. So I told him that I’ll do that in a few weeks once Thanksgiving has died down. Unbeknownst to me he requested that from a friend’s mom this week. He got invited to go a book signing for Diary of a Wimpy Kid and she asked what she should make for dinner. I don’t think he realises what goes into making these sandwiches! But she was a great sport and made them. Awesome. 🙂
For last night my husband requested the cream and butter sauce over pasta. Which I was happy to do but because I’m on very low gluten/gluten free I needed to do something for myself that would allow me to get both dishes done at the same time. I originally wanted to do some salmon but the salmon at the shop was really sad looking. However they had some lovely sea scallops.
Instead of pasta I roasted potatoes for my dish. I made the cream and butter sauce the way I usually do. In a skillet saute 5 slices of streaky bacon. After a few minutes add half an onion chopped.
After the onions have softened add 3-5 finely chopped cloves of garlic and sliced shiitake mushrooms. Deglaze the pan with a few teaspoons of sherry and stir well.
For colour add some red or orange bell pepper. While the pasta is cooking prep the scallops by patting them dry on paper towels.
Heat up a skillet with olive oil and starting searing one side of the scallops. Because of the bacon involved I seasoned mine with a spicy dry rub.
To get a good sear on the scallops don’t play with them. Let them be until they freely move in the pan. Sometimes they will slide round before the sear is complete but definitely don’t try to force them up to flip them over. Once you have a nice sear turn them over to sear the other side.
I prefer my scallops to not be overly translucent but cook them to the level you desire, just don’t cook them so that they are tough or dry. To serve I layered the roasted potatoes with the sauce then topped with the scallops. Grate some fresh parmesan cheese over the dish.
I loved this substitution for pasta. I felt like I ate enough without that awful stuffed feeling. And cream and butter sauce is such an indulgence. I could eat bowls of it! 🙂