This is such a quick and healthy dinner. Went to my fave fish store and was thinking of making spaghetti clam sauce but decided on scallops because the local ones I get from Barnegat bay are just sweet , cook quickly and easily and are so SWEET.
Here’s how simple it is
3 cloves garlic-smashed chopped
handful of cherry tomatoes, sliced (i had pretty colored ones)
dijon mustard about 1 teaspoon (i use this instead of butter)
Lemon rind and lemon
1 lb scallops or less for 2 of us
2 tablespoons extra virgin Olive Oil
Put olive oil in a saute pan big enough to spread out the scallops. Oh first i split the thick ones, sliced them in 1/2. Season with salt and pepper. Infuse the evoo with a sprig of thyme and rosemary. Or either, just throw in it while evoo heats and then take it out after a few minutes. When the pan is hot hot add the scallops and spread them out, don’t touch them try to sear them , after a few minutes shake the pan around and add some lemon rind.
Then deglaze with about 1/2 cup of wine, stir in the dijon, parsley, add tomatoes, some fresh basil. Cook the wine down, add more as needed or just add water or broth if you don’t want the alcohol.
It’s all about getting the best scallops from your local fish guy.
Highly recommend Peters Midland Park or Anchor for these local scallops.
The supermarkets don’t have these!! Or use whichever ones you like.
Serve over spaghetti, linguini, quinoa or zucchini noodles.
Let me know how you liked it.