By Eileen Goldfinger, Food and Garden Editor @Blogfinger
Preheat 10″ non-stick fry pan on medium-low heat.
Fish:
10 sea scallops
1/4 teaspoon paprika
1/4 teaspoon of freshly grated black pepper
Rinse scallops and remove connector muscles.
Dry scallops with paper towel.
Season both sides of scallops with the paprika and black pepper, and set aside.
Sauce:
8″ non-stick fry pan
2 tablespoons Wegmans thyme shallot finishing butter*
1 tablespoon margarine
2 Campari tomatoes, seeded and diced
10 sweet cherry tomatoes, halved
1 scallion, diced
1 clove of garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 cup of dry white wine, such as Cavit Pinot grigio
Place all of these sauce ingredients in the 8″ pan. Heat the pan to medium-low heat. Stir ingredients and let them simmer while you cook the scallops.
Cooking the fish:
1 tablespoon Wegmans thyme shallot finishing butter*
2 tablespoons extra virgin olive oil
1 tablespoon margarine
Place the above ingredients in the preheated 10″ fry pan. When the oil begins to sizzle, place the scallops in the pan. Cook the scallops on one side for 5 minutes. Turn over and cook the other side for 2 minutes.
Plating:
Place some of the scallion-tomato sauce on the perimeter of the serving plate. Place the scallops in the center of the plate and drizzle the remaining sauce over the scallops.
Serves 2
* Make your own thyme-shallot finishing butter. Mix 2 tablespoons of butter or margarine with 1/4 teaspoon of fresh minced thyme leaves (or 1/8 teaspoon of dry thyme) and 1/2 – whole shallot minced. You can use different herbs if you don’t like thyme, such as parsley, basil, chives or garlic.
Chefs note: I served them with fresh steamed spinach and mashed roasted potatoes.
BEN E. KING is feeling amorous after eating Eileen’s scallops: