Scallops are one of those foods that didn’t come into my life until about five years ago.
The look of a scallop threw me off — those little white chunks, I didn’t get the big deal. I also heard a lot of people mention biting into sand (um what?! no thanks.) while eating scallops. (I have since learned that those are just not properly cleaned scallops those people were eating.) Anyway, all around, I just couldn’t get comfortable.
Then in college, I was out to dinner with my three roommates and we ordered an appetizer that featured some scallops. I decided to give them a whirl because my girlfriends were raving about them, and that’s when my sentiments did a complete 180.
Not only are scallops delicious, but they’re also extremely easy to cook! With fall produce upon us, I made seared sea scallops with sautéed red chard and browned butternut squash for dinner.
While the fall produce is slowly making its way into the grocery store, I happened to have this squash on hand from our recent visit to the farm that Mirza’s cousins started.
With a little brown butter and a little thyme/time you have a really tasty side for the upcoming fall season!
I chose red chard at the grocery store for a change up from my normal spinach and kale routine. Most leafy greens taste similar when sautéed, with only slight variations in levels of bitterness (but to me it’s minuscule).
It also offered up a nice pop of color to a normally green-only side.
The scallops are as straight-forward as it gets. You season them with some salt and pepper, sprinkle a little sugar to help caramelize — put a nice sear on each side and you have yourself the star for dinner.
The thing about scallops is you don’t want to overcook them. Do that, and you’ll have dry, not so tasty morsels on your plate. A few minutes sear on each side is all this needs![metaslider id=1868]
This dinner was absolutely delicious and got me revved up for the upcoming fall season (the best season of all in my opinion).
Scallops tend to be rich, so you really don’t need more than 4-5 per serving. The browned, velvety butternut squash and sautéed red chard were both nice compliments to the scallops.
Try this delicious recipe for your next dinner. It’ll be sure to impress!