I can’t believe I’ve never posted a menu including scallops. Scallops are my favorite protein. John gets them really dry and then gets our cast iron pan really hot. Just a touch of oil brushed around the pan is enough to sear them beautifully. He cooks them for maybe two, two and a half minutes per side. They are terrific. And talk about fast food! It’s important, though, to get scallops that have not been soaked in tri-polyphosphate. They are really impossible to get a good sear on if they’ve been treated. Usually you can only get scallops frozen, so check the label to make sure that the only thing in the package is scallops.

As an aside, we went to market day in Eymet, France. Eymet is pretty far inland but nonetheless live scallops were being sold in the shell. We live pretty close to the ocean but you never see live scallops.

For the rest of the dinner, I baked some russet potatoes in the oven at 450 convect. The convection makes the skin crunchy. I made John broccoli and I had green beans (again). I made a tartar sauce out of lowfat mayonnaise, plain yogurt, garlic powder and sweet pickle relish. It was a really good dinner.

Seared scallops with baked potato and green beans