So I made an extra yummy dinner tonight. I seared sea scallops and topped it with a blended reduction of fresh raspberries, balsamic vinegar. I reduced the sauce and finished with a pat of organic butter. I roasted beasts and steamed brussels sprouts. Eating clean and healthy can be delicious! I prepared the reduction this afternoon and then just heated it up in the same pan I seared the scallops. The trick to delicious and tender scallops is to brine the scallops with sea salt for at least 20 minutes. Then you must dry them completely before sautéing them in a good searing pan. You never want to use a non-stick pan. You just won’t get the same sear crust on the scallop. Sear on high heat, two minutes on each side for 3/4″ – 1″ thick scallop. Voila! Dinner is seared…served!
Day Three: Dinner…Gettin’ Fancy…
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