Scallops.’Nuff Said.

This is a post from a long time ago from my Facebook food album.  Aaron’s cooking tonight, so I’ll have that story for you and more, tomorrow.  Whoa, that was very news reporter-y of me.

I’m not sure if it’s from the harvested scotch bonnet pepper that we threw into this dish last second, or if the scallops were so perfectly seared that my throat collapsed into my stomach from pleasure.

Either way, it’s Friday night and that’s reason enough to cry.

Dinner tonight: Pan-Seared Scallops over a bed of Grilled Corn, Garden Tomatoes, Basil, Scotch Bonnet Peppers, Bacon and Arugula.

What it took:

* 8 large diver scallops

* 1 cup fresh or frozen corn

* 3 tomatoes, seeded and roughly chopped

* 3 strips bacon, chopped

* 2 good handfuls arugula

* 1 scotch bonnet pepper, minced (seeds REMOVED unless you are Hulk Hogan)

* coarse salt and freshly ground pepper

In a medium skillet, cook the bacon until the fat has rendered, about 5 to 6 minutes. Remove from pan and drain all but 1 Tbs. of bacon fat. Place the bacon on a paper towel to drain.

Bring your fat back to a medium heat. Season the scallops with salt and pepper on both sides. Place them in the pan and let them sit tight for about 2 minutes.  Flip and be amazed at the perfect sear. Let sear for another 1 to 2 minutes and remove from heat. You want the scallops pretty rare in the center. It’s the only true way to live a happy life.

For the corn, either grill it or do a quick saute (with the peppers) right after the scallops. Easy.

To plate, start with some arugula. Top with the chopped tomatoes, peppers, corn, bacon bits and finally, the scallops. The main ingredient that caused you to take out a second mortgage. End with a little drizzle of olive oil and season to taste.  So worth it.

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