2 minute read
KITCHEN
seared scallops
Fresh crisp delights like seared scallops served over a bed of baby spinach and arugula with a citrus vinaigrette help us stretch out the relaxing feel of our long, warm Central Coast summer.
Scallops are quick-cooking, sweet, tender, mild, and delectable. While we serve ours over a bed of greens they are equally delicious tossed with pasta, or served as a first course with lemon wedges.
1 to 1 1/4 pounds sea scallops 2 tablespoons grape seed oil Course sea salt Finely ground white pepper
1. Before cooking, remove the abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). Rinse them under cold water and pat dry—surface moisture impedes browning. 2. Salt and pepper the scallops. 3. Add the oil to a preheated 12 to 14-inch sauté pan on medium-high heat. 4. Once the oil begins to smoke, carefully add the scallops, making sure they are not touching each other. 5. Cook for 2-3 minutes per side, until they are light brown. Gently move the scallops a bit to be sure they don’t stick. 6. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serves four.
Preheating the pan before adding the oil prevents the oil from becoming * gummy or causing the scallops to stick. The reason we use grape seed oil is because of its high smoking point.
CITRUS VINAIGRETTE
While we’re only making enough dressing for four plates, it takes no longer to mix a big batch, so feel free to double the recipe. And, it means tomorrow night’s salad will be ready in minutes.
1 grapefruit 1 orange Baby spinach Arugula 1/2 cup pecans, chopped 2 tablespoon olive oil 2 tablespoon chopped chives 1 tablespoon red wine vinegar Salt and pepper to taste
1. Peel half of each piece of fruit for the salad, separating each slice and removing the white/clear casing. Reserve the other half of each fruit to use for the dressing. 2. Whisk together juice from half the grapefruit and half the orange, olive oil, vinegar, salt and pepper. Add chives and stir. Set aside. 3. In a large bowl dress and toss the baby spinach and arugula. Arrange four plates of salad. Add citrus, pecans, and scallops.
CENTRAL COAST FARMERS’ HARVESTS DELIVERED TO YOUR HOME OR BUSINESS Fresh Picked & Locally Grown Pesticide Free Produce Weekly or Bi-weekly Delivery No Contract Required
