With the temperatures topping 100 degrees, the question is what to prepare for a dinner with company?
The first answer is nothing where the oven must be turned on, only cooking stove top makes sense. Here is an easy sea scallops entrée and accompanying side dishes. You will get rave reviews from your guests and enjoy this as a repeat menu item.
1 pound of sea scallops
Kosher salt and ground black pepper
Flour for dredging
4 TBSP unsalted butter divided (1/2 stick)
½ C chopped shallots (2 large)
1 garlic clove minced
¼ C chopped fresh flat leaf parsley leaves
1/3 C white wine
1 lemon cut in half
Prepare all ingredients and assemble in small dishes so all you must do is add to the pan.
Cut sea scallops in half crosswise. Sprinkle with salt and pepper. Dredge with flour and shake off excess.
In a large pan, heat 2 TBSP butter until sizzling. In one layer, add sea scallops. Lower heat to medium and allow sea scallops to brown lightly on one side without moving, then turn and lightly brown on the other side. This should take 3-4 minutes. Melt the rest of the butter in the pan with the sea scallops and add the shallots, garlic, and parsley and sauté for 2 more minutes. Add the wine, cook 1 minute and taste for seasoning. Squeeze lemon.
Prepare basmati or brown rice. Add rice to each plate and top with the sea scallops.
Note on rice preparation: Use chicken broth instead of water following the package directions. Homemade broth is preferred.
A great side dish for this meal is sautéed asparagus with balsamic vinegar.
Sautéed Asparagus with Balsamic Vinegar
1 pound large asparagus
1/4 C balsamic vinegar
1/4 C butter
1/4 C Parmesan cheese
Pop off ends of asparagus. Shave off the bottom 2 inches using a kitchen peeler.
Fill a large pan with water enough to cover the asparagus. Bring water to rolling boil and add asparagus. Boil for 3-4 minutes. Remove from pan, lay on a kitchen towel and cover with ice to stop the cooking process. Dump water from pan. Dry pan and add butter.
Heat butter on medium and add asparagus after butter is melted. Sauté, turning frequently until starting to show cooking marks and still slightly crisp. Remove from pan.
Place on a serving dish, sprinkle balsamic vinegar and cover with the Parmesan cheese.
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