Scallops are the rich convenience food of the millenium. While the big, wild ones (like the luscious U-10s) are not so great for the environment, the smaller farmed bay scallops are a good bet. They’re protein. They’re rich. You can sear them up super fast, which means a near instant in-house date night with a sense of luxury. We cooked the big ones (shame on us; it won’t be repeated) this week in a hot pan. Topped with bacon butter, and served on a bed of cauliflower puree with a nice, bright beet and arugula salad, it felt like a restaurant meal at home.
sear over high heat in a pan with butter and olive oil with salt and pepper
Steam a big head, until tender. Blitz in a food processor. Add a few tablespoons butter plus salt and pepper to taste.
Beet and Arugula Salad
Roast 5 or so beets at 350 in a roasting pan with a splash of water.
Cut the greens off (you can save these and blanch and sautee and use as a side dish, in a pasta sauce, or on pizza another time). Roast for 30 minutes or so until tender. Peel with a paper towel. Salt them, add a splash of vinegar.
Serve with arugula, dressed with the juice of a seasonal orangey citrus, salt, pepper, and a drizzle of olive oil.