Fresh Eats has moved!

You should be automatically redirected in 5 seconds.

If not, please visit and update your bookmarks and RSS feed.

Wednesday, September 2, 2009

Seared Scallops

Wes and I plan our menus. Really, we do. Each weekend, we discuss the upcoming week. We break out a few cookbooks, make a list. Put in the supplies.

But sometimes, life gets in the way. Or we're just not in the mood for whatever's in the house.

Does this happen to you?

Last night, though, we had no such plan. Can you say totally scattered? So we stopped in at Fresh Farms market, one of our local faves, picked up some scallops, seared them in a sizzling hot skillet and made a quick pan sauce with white wine and a pat of butter.

A few tips: pat the scallops dry and season with salt and pepper before placing into the pan. Sear in olive oil for about 3-4 minutes on each side. If the scallop sticks, it's not ready to flip. And don't overcrowd in the pan or they won't brown properly.

As the scallops become nicely caramelized, put them on a plate in a 200-degree oven to keep warm, and then start your sauce. Pour a big splash of good white wine in the pan - roughly a quarter to a third of a cup. Let it simmer down and reduce for a few minutes, stirring constantly, and when all the bits have eased off the pan into your sauce, stir in a small pat of butter for silky richness. Plate the scallops, pour on a little sauce and serve.

We paired the scallops with steamed green beans with garlic and lemon, mainly because our garden is completely bursting with green beans.

Sometimes, being disorganized really works in your favor.


  1. Love that life getting in the way meant a delicious dinner!

  2. next time we are both in Austin, these would be most welcome.

  3. C - I hope we are both in Austin sometime SOON - miss you!

    Yes, eltw, too often in the past life getting in the way means cereal for dinner, so this was nice.