Seared scallops. 8/9/19

Except maybe for the clean-up there is nothing faster, simpler, and more delicious than seared scallops. John and I have to time everything to be basically done before he puts the scallops on since they only take a couple of minutes in a hot, cast-iron frying pan cooked in oil and butter.

I find that steaming the new potatoes gives them a great texture and a nutty flavor. You can find the insert for steaming at almost any store that carries kitchen items. They are cheap and last forever.  In the picture below are my potatoes ready to be cooked and John’s frying pan for the scallops. The potatoes took 15 minutes and I finished them ahead of the scallops and just covered them to keep them warm.

New potatoes ready to steam

Below you can see the snow peas that I cut on a diagonal after de-stringing them.  To de-string them just hold them at the end that attaches to the plant with the peas on the left side, snap the top down, and then pull downward to strip the string out. I cooked these in a little water and butter in the same amount of time as the scallops. See the red and white knife in the upper right? That is my ceramic paring knife. It is so sharp! I love it.

Snow peas

I served the whole dinner with some tartar sauce. I asked for the recipe from the Fish Market, a local chain out here in the Bay Area. They just told me what was in it, not how much of each ingredient to use. I think I have the ratios down right, though. It is great on the scallops, potatoes, and really anything. Recipe is at the bottom.

Seared scallops with tartar sauce and new potatoes and snow peas

Fish Market Tartar Sauce.  4 servings

1/2 cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon sweet relish
1 teaspoon grated onion
1 teaspoon lemon juice
Dash of garlic powder
Pinch of salt

Mix ingredients together and serve.

 

 

This entry was posted in American, Easy, Kitchen tips, pescatarian, Recipes, Shellfish, Vegetables and tagged , , . Bookmark the permalink.

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