Sea Scallops, Portobellos, and Asparagus

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With Brian out of town, I’ve been cooking more at home (hence the recent lack of posts!) and am testing out some new recipes, sticking to the edges of the grocery store aisles for healthier eating. Plus, the wine is on the outside aisles…

This week is a seafood week, and I’m taking a cue from a recent Real Simple article giving a guide for which seafood to eat and how often. Last night I was surprised to see how easy cooking sea scallops was!

It’s important to note that I cook with three ingredients in every meal: olive oil, butter, and sea salt. You keep the flavor excellent and rich, and it makes eating healthy not TOO healthy. Cook in the order listed below and everything will come out ready at the same time – and only take 15 minutes!

Asparagus:
Heat the oven to 375. Wash and snap your asparagus (hold the stalk near the middle and also at the end and bend until it snaps off at the bottom) and place in a single layer on a cookie sheet. Drizzle with olive oil and shake on some sea salt. Place in the over for 15 minutes while you finish the rest of the meal.
(I would just like to take this point to mention that Brian is one out of 60% of people who is unable to smell asparagus pee…I can smell it a mile away)

Portobello Mushrooms:
Heat a skillet to medium-low and add 2-3 cuts of butter. Turn the pan as the butter melts to coat, and add the mushrooms in a single layer. Let the mushrooms cook, adding a few small cuts of butter if the pans begins to dry. Add a splash or two of Worcestershire sauce as you like, and begin on the scallops.

Sea Scallops:
2 wild-caught sea scallops (only $3 or so! Don’t let the price per pound dissuade you!)
Using a heavy skillet (your small one is perfect if you’re just cooking two), begin heating the skillet with nothing in it over medium-high. About 1 minute into the heating process, add olive oil and 2-3 cuts of butter. This should be enough to more than coat the pan. When the butter is melted in the oil and bubbling, add the sea scallops and salt the top of the scallop. Turn on your vent fan because this sucker will start smoking about 3 minutes in (only way to avoid this is to put it in the oven – olive oil and butter have low smoke points, so when you’re cooking on high heat you can just expect smoking). After about 2-3 minutes, flip the scallop and cook another 2-3 minutes. The outside of the scallops will be browned perfectly – and you can turn another time or two to cook the scallop through.

Enjoy!

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2 Responses to “Sea Scallops, Portobellos, and Asparagus”

  1. Andre Blackman Says:

    With all the great food/recipe blogs out there, I need to jump in and try myself! Thanks for the glimpse!

  2. The Source « Kiss My Grits! Says:

    […] was slightly disappointed in his scallops.  He claims I’ve spoiled him, and I agree that his dinner needed more spice.  The Drunken Noodles accompaniment was great, […]

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