Pan seared scallops, brown butter peas and rice...Friday night dinner
I picked up the scallops from the Town Duck, they have fresh seafood on Fridays, you have to pre-order but OmGeee...this seafood is so fresh you can almost hear the ocean waves when you open your package. When a friend told me how amazing the scallops were I knew I had to get in on these.
I dusted the scallops with flour, and with a say dusted, very lightly, you don't want to bread them, just dust. After searing the scallops in 2 tablespoons of olive oil and 1 tablespoon of butter, I pulled them from the heat and added the "sauce". It wasn't so much a sauce that you pour over but added to the pan and then the add the scallops back in to coat.
2 tablespoons Gourmet Garden Ginger
3 tablespoons soy sauce
1 tablespoon olive oil
The brown butter peas are easy peasy... 2 tablespoon butter, heat in pan till starts to brown, be careful because you don't want to burn the butter, just brown it. I used frozen peas but fresh is better. Toss the peas around the butter and just keep them moving in the pan, you want them brown not burned. Once you've pulled the peas from the heat sprinkle with a pinch of sea salt.
Cook up your rice of choice...place peas over rice, scallops over peas...serve with a nice glass of red wine. Tonight was Bogle Essential Red .. tasty!
Until Next Time