Archive for September 1st, 2011

September 1, 2011

Bay Scallops Sautéed w Basil, Green Beans, and Fresh Summer Tomatoes


  • a couple handfuls of haricot verts
  • 1 large fresh vine tomato, diced
  • 0.5 to 0.75lb bay scallops
  • 6 fresh basil leaves, julienned
  • ~1 small lemon, juiced
  • 1 tbs white wine*
  • 1/2 tbs butter (ghee if possible, for the higher smoking point)
  • black pepper
  • salt

*Don’t forget, white wine keeps in the freezer!


  1. Wash/rinse scallops and pat very dry.  Sprinkle and toss in a pinch of salt.
  2. Heat skillet on high until just smoking. Add butter and melt.
  3. Add scallops and saute until just cooked through (slightly golden but still plump, not shriveled up and dry). Remove from heat and set aside.
  4. Turn heat down to med-high. In the same skillet, with any remaining juices, add green beans. Add salt/pepper, squeeze in lemon juice to taste, then cover, and steam for 2-3 min. Uncover.  (Beans should still be crisp when you bite into it, but not crunch. DO IT. eat one.)
  5. Add tomatoes and toss. Add wine and cook until liquid reduced by almost half.
  6. Return scallops to skillet. Add basil. Toss and mix evenly.
  7. Salt to taste if needed.  Serve!