I don’t want to make you jealous, but I’m flirting with a long weekend staring into my eyes. Thursday morning I venture south for my sister’s baby shower and I am counting the hours until I’m on the plane headed towards baby mania. To soften the blow for my husband, who will suffer immensely in my absence, I thought I’d cook him a nice scallop dinner to show my love. After all, my darling spouse, delusional with confusion, cold and alone in this dark world, won’t comprehend how to manage his well being without me by his side. He’ll wander aimlessly from day to day, drooling my name and tearfully waiting for my return on Sunday.
Wait, is that my boarding pass and packed luggage already by my car door?
Seared Scallops in a Browned Butter Almond Vinaigrette (Valentine’s Day Meal?) :
What it took for 2:
* 8 large sea scallops (if frozen, thaw in ziplock bag in a bowl of hot water)
* 2 cups baby spinach
* 2 cups boston lettuce, torn
* 5 Tbs. unsalted butter
* 1 Tbs. freshly torn basil
* 1/3rd cup chopped shallots
* 1/4th toasted almonds, roughly chopped
* 1 Tbs. white balsamic vinegar
* coarse salt and freshly ground pepper
In a large skillet, cook the butter until nice and brown and most of the foam has subsided, about 4 minutes. Transfer butter to small dish and set aside.
Sprinkle both sides of the scallops with salt and pepper. Add to reserved hot skillet and cook for about 1 and ½ minutes on both sides, until opaque in the center. Transfer seared scallops to a plate.
Add the shallots, almonds and basil to the skillet and sauté about a minute. Add the melted butter and vinegar to the skillet for a quick stir and remove from heat.
To serve, divide the greens onto each plate and top with scallops. Spoon the warm vinaigrette over each plate. Die from happiness.