It stems from my growing up in New York and the ability to get fresh seafood pretty much anytime.
Fresh seafood in Arizona....well you know how it goes, "I got some ocean-front property in Arizona, from the front porch you can see the sea..."
No.
I try to buy the best quality, wild caught, sustainable seafood I can find, but the good selection varies so the type of seafood we eat varies greatly.
As I was perusing my local Whole Foods they were just unloading these great looking scallops so i scooped a few up for lunch that day. I am so glad I did!
Why?
Because they were great...and they sure looked good...
Seared Scallops with crispy potatoes, asparagus & garlic, brown butter, white wine sauce
1 pound scallops
3 small purple potatoes, sliced
1 small asparagus bundle, bottom third trimmed off
1 cup white wine
3 cloves garlic, minced
1 shallot, minced
4 tablespoons butter
Heat olive oil in pan over medium high heat
Add sliced potatoes and cook until about half way done
Flip potatoes and add asparagus and 1 tablespoon butter
Cook until asparagus is tender and potatoes are crispy
Heat olive oil in a cast iron pan until hot
Rinse and pat scallops dry...water and oil do not mix people!
Season scallops with salt and pepper and place flat side down in pan
Sear until a brown crust forms, about 3 minutes
Turn and continue cooking until other side is seared and middle is just opaque and cooked through (about 2 minutes)
Remove scallops, set aside
Reduce heat to medium
Add 3 tablespoons butter to pan and cook until slightly brown
Add garlic to butter and cook until slightly brown
Add wine to pan and reduce sauce by half
Season with salt and pepper
Slide scallops back into pan just to warm
Plate potatoes and asparagus first, top with scallops, pour sauce on top... Enjoy!!
Happy Eating...
The portion pictured is just over 1/3 of a pound. 1/4 of a pound wouuld have been about 3 scallops. The serving size really depends on you, how hungry you are, size of scallops, etc...
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