The Recipes

Scallops and summer salad

I love, love scallops... when they are prepared correctly.  There is nothing I hate more than a scallop that is mushy and has no texture to it at all.


- 1/2 c. wheatberries, farro, or other grain of your choosing
- 1/4 cucumber, julienned
- 1/4 red bell pepper, julienned
- 2 radishes, sliced
- 1/2 c. basalmic vinegar
- 2 T. apple cider vinegar
- 4 scallops
- salt
- pepper
- olive oil

Cook the grain according to the package instructions; I used wheatberries, which took about 30 minutes to bring to a boil and then simmer, covered.  Meanwhile, I chopped the vegetables and mixed a quick vinaigrette out of the apple cider vinegar, salt, pepper, and 4 T. of extra virgin olive oil.  Once the wheatberries cooled, I tossed them with the vegetables and the vinaigrette and set aside.

Meanwhile, I heated two turns of the pan of olive oil until it was thinned and shimmery (just a few minutes before it smokes).  After seasoning the scallops with salt and pepper, I placed them in the skillet.  DO NOT MOVE THEM!  You want a gorgeous crust to them, just like a piece of meat.  It should take about 3-4 minutes per side to achieve:

While the scallops are cooking, put the basalmic vinegar into a small saucepan over medium-low heat and allow it to reduce.  Plate the salad, with the scallops surrounding it.  Drizzle the reduction over the scallops.  'Scuse me now, while I go grub my dinner.