Today I visited Steve’s Produce in Dunedin, Florida. I was looking for some fresh vegies and something for our dinner meal. The romaine lettuce looked great, so I got a head of that. He also had nice cherry tomatoes and I got a red onion, and a medium zucchini.
I also noticed that Steve had sea scallops reasonably priced at $10.99 a pound. When I asked if the scallops were dry-pack, I was told that they are not. Dry-pack scallops are processed less and brown up beautifully and are what you would normally get at a fine restaurant and usually cost $18 or $20 a pound at a seafood store. But because of the price, I decided to give them a try. Also, I’ve learned how to cook them so they will come out brown and delicious. These scallops were about 1 1/4” across and frozen, But I have a frying technique for the scallops that makes them brown and tasty.
5 leaves of deveined romaine lettuce
1/2 of a red onion, thinly sliced
3/4 cup halved grape tomatoes
1/4 cup zuccnini, thinly sliced
2 large radishes, thinly sliced
3 tablespoons of extra virgin olive oil (EVOO)
1 1/2 tablespoons of red wine vinegar
a pinch each of dried thyme, parsley, and tarragon
1/2 teaspoon each of salt and black pepper
Mix the salad ingredients, add the dressing just before serving
Pat 1 pound of scallops as dry as possible with paper towels, then heat a large skillet with 2 tablespoons of EVOO and 1 tablespoon of butter over medium high heat. Coat the tops and bottoms only of the scallops with all purpose flour and put them in the hot skillet. Check them after 2 minutes on the first side, then if they’re not nice and brown, keep frying for another 30 seconds. When they have nice color on them, turn them and fry on the second side for another 45 seconds. That way, they’ll look good on the top side, but they won’t be overcooked.
This meal ROCKED! Serve it with garlic bread and a nice sauvignon blanc or pinot grigio. Wonderful!
As always, life is perfect on Paradise!