Two restaurant quality dishes that I find most people are wary to make at home are seared scallops and lamb chops. When actually, all you have to do for both proteins is sear them stove-top on both sides. I encourage you to try making both at home to impress your next round of dinner guests, or to surprise your family with an elegant weeknight dinner.
Take scallops for example; once you find high quality, jumbo sea scallops all you need is a hot pan, a touch of butter and olive oil and your trusty kitchen tongs. They sear in the hot pan for about 1-1/2 minutes on one side (until caramelized and lovely) and then you flip them and cook them for about 30 additional seconds. Serve them on a bed of risotto, spaghetti squash, or like in this recipe, over al dente pasta with a simple tomato sauce studded with briny olives.
(To view this recipe, click on the blue title of the blog post above*)
Fettuccine with Seared Scallops & Fresh Tomato Sauce
Ingredients:
- 12-16 jumbo sea scallops, side muscle removed, scallops patted dry
- Salt and pepper
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
Directions:
- Season each scallop with a pinch of salt and pepper. Heat the oil and butter in a large non-stick skillet over high heat. Add the scallops to the hot pan and cook for 1.5 minutes; flip the scallops and cook for an additional 30 seconds.
- Serve over cooked pasta with tomato sauce and some briny olives.
- Simple Tomato Sauce Recipe: https://aroundannastable.com/?p=3433
- * Add in some briny, pitted olives
Tagged: fettuccine, fresh tomato sauce, olive-tomato sauce, olives, pasta, scallop pasta, scallops, sea scallops, seared scallops, tomato sauce, tomatoes
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