Dreaming of the beach but a bowl of garlic butter sea scallops on the kitchen counter will have to do 🤣. My love for seared scallops rivals my love for seared salmon (!) — especially when paired with pasta (switched it up with herby orzo), pan-roasted cherry tomatoes, and some garlicky greens for good measure 👌🏻🍃🥰.
To make the scallops: first, ensure they’re VERY dry. I like to let them rest between paper towels for about 10 minutes before cooking. Once ready to sear, heat 1/2 tablespoon olive or avocado oil in a pan for ~1 minute. Add 1/2 lb. scallops and cook 2-3 mins per side, or until golden; flip and sear an additional 1-2 minutes. To the pan, add 1/2 tablespoon butter + 1 garlic clove minced; continue cooking an additional minute. Remove scallops from pan.
Next, make the pan-toasted cherry tomatoes and garlicky greens: add 1 cup cherry tomatoes to the hot pan and cook about ~5 minutes, shaking the pan every 30 or seconds or so. Add several handfuls of spinach, tossing to coat in garlic-butter sauce; remove from heat.
Serve with orzo (or noodle of choice) because pasta makes it a partyyy! 🕺🏻
Mussels and nduja linguine. DELICIOUS mussels from @pesky_fish (not an ad, really brilliant service where you can order the catch of the day from their online market). Recipe in stories. #mussels#pasta#linguine
My limoncello has been sitting patiently for 6 months now and I think it’s time I share it with everyone 🍋thinking of adding it to my August olive oil cake along with another special seasonal ingredient. What do you think?