There is nothing quite like a dinner made entirely from fresh, local ingredients, especially when it comes together in less than fifteen minutes.
Tonight’s dinner was a total treat: gorgeous, fresh scallops purchased at our farmers' market, paired with a crisp, simple side salad using beautiful lettuce pulled straight from my sister's garden. Talk about eating well!
If you are intimidated by cooking scallops at home, don't be. The secret is letting them get that perfect, golden-crust sear without moving them around in the pan.
Here is exactly how I made them:
Method
I started by removing the side muscle on the few scallops that still had it attached. Then, I let them rest on paper toweling for about 10 minutes to make sure they were nice and dry—this is the secret to a great sear! Right before cooking, I seasoned them simply with salt and pepper.
Next, I heated the skillet with olive oil until it was shimmering. I added each scallop and DID NOT touch it for 3 minutes.
After those 3 minutes, I flipped each one and added about 3 tablespoons of cold butter and some fresh thyme sprigs to the pan, spooning that rich, melted butter right over the top.
I let them sit for another 3 minutes, then moved the scallops to a plate. Next, I added a squeeze of half a lemon and about a quarter cup of white wine straight to the hot pan, letting it simmer for about a minute to lift up all those delicious, caramelized bits. To finish it off, I stirred in just a bit more cold butter to create a glossy, rich pan sauce.
The sauce is poured over the scallops, and you are good to go. The sauce was absolutely on point.
Served alongside that incredibly fresh homegrown lettuce, it felt like a five-star meal made with zero stress.
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