Achieving an elaborate result doesn’t necessarily take a lot of effort. I made two different meals in 30 minutes and they were both amazing! The base of both meals were incredible Sea Scallops from our local fish store – Pier 46 Seafood. I served them two different ways making two separate meals, both taking less than than a half hour to prepare. They were served with a refreshing and delicious celery salad. Two super healthy meals that you can make in a flash!
I cooked the scallops the same way for both dishes, which is was to sear them for about 4-5 minutes total. The key to success is to dry your scallops, season them with salt and pepper and cook them in a “hot” pan without moving them until you turn them. I used my favorite cast iron skillet with just a light brush of olive oil ensuring a nice sear. You don’t want to crowd the pan or use too much fat as the scallops will end up poaching in their own liquid instead of searing. This is so quick and simple; just a couple minutes per side and you’re done!
For the first dish, I made a braised fennel and caper base with a little lemon juice. This was a delightful companion to the scallops. For the second time around, I made kiwi salsa using fresh yellow kiwi from Talley Farms, shallots, lime juice, jalapeño pepper and cilantro. Another perfect combination! Both accompaniments took only minutes to prepare.
The celery salad that I served with the scallops is now one of my new favorite side dishes. With only five main ingredients, their combination is sensational making this salad simply irresistible! The celery and it’s leaves are the main ingredient with large dose of parsley, a bit of lemon juice, Parmesan cheese, and toasted walnuts. I found this recipe in Sara Moulton’s Everyday Family Dinners cookbook and have also flagged several others to try in the coming days. So stay tuned…!
If you would like to view or print the recipes, select the titles below: