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

INGREDIENTS:

  • 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!

INSTRUCTIONS:

  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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: