Tuesday, June 30, 2009
Scallops with Greens
The original recipe was from Martha Stewart Living "What's for dinner?", March 2009. It contained spinach, arrugula, garlic and served 4 (with pasta, soup and dessert). I adapted to use ingredients from the CSA, and to serve 2 adults. On the side: sourdough toast (ok ok, bruschetta) with Barnacle Bill's (aka dear husband) artichoke and sun dried tomato pesto. And of course our homemade sparkling water. It was fast (30 minutes for everything) and delicious.
10 sea scallops, rinsed and patted dry
freshly ground pepper
1 1/2 T canola oil
1 garlic scape, finely chopped
1 bunch of dandelion greens, roughly chopped
1 bunch of red chard, roughly chopped
2 pinches of crushed red pepper
Heat large straight sided skillet over medium high heat. Sprinkle scallops with salt and pepper. Add 1 T oil then add scallops. Cook on one side until golden brown (about 7 minutes) then flip and cook until opaque (about 1 minute). Transfer to plate lined with paper towels.
Reduce heat to medium, and add 1/2 T oil to pan. Add scape, greens, pinch of salt and crushed red pepper. Cook until wilted. Divide greens between plates and top with scallops.
We both work full time. Ease of clean up after dinner is a consideration. Part of assessing each cooking adventure will be an assessment of cleanup.
food processor (for pesto)
3 plates (1 for serving toast)
1 butter knife (for pesto)
1 spoon (for serving pesto)
Veggies left as of this evening
! = RotClock Alert
handful of snap peas