I was recently explaining my blog to someone over brunch and he asked what I was going to cook later that night. Without blinking an eye, I replied “Scallops.”
So he goes, “Oh nice! Scallops and what?”
And I’m like, fuck.
Because in reality, I hadn’t even thought about it. Normally, I plot a menu for the upcoming week ahead of time so I know what to grocery shop for. But that morning, it literally was all I could do to wake up. I had this strange dream about who knows what and it was the kind of dream where you have to literally talk yourself out of it like, “Ok wake up. You know this is a dream, GET OUT OF HERE NOW, wake UP!”
Anyway, after we said our goodbyes and made our “So I’ll see you on ____ ?” commitments, I started thinking why not Scallops?
Scallops are such an easy thing to cook, on the light side but generally pretty satisfying. Right? I initially chose to make the cucumber salad for the element of color but decided on making it a large one because it’s versatile enough to be paired with other meals during the week, which will in turn save me some time.
And that makes me a very happy girl. It’s amazing what you can do in under 30 mins.
But if you want just it as a topping; mix 1 tbsp diced tomatoes, 1 tbsp diced cucumbers and 1/2 tbsp chopped cilantro in with some olive oil and season lightly with salt and pepper.
Scallops on Squash Medallions with Cucumber Tomato Salad
What I Used
9 Sea Scallops (double for entree portions). 1 med Butternut Squash (1in slices). 1 medium Cucumber. 12-14 Grape Tomatoes. 1 cup chopped Cilantro. 4 tbsp Butter. Salt. Pepper. A Lemon.
What I Did
Dice the cucumbers and tomatoes and put in a large bowl.
Add in 1 cup chopped cilantro, 2 tbsp olive oil and season with salt a pepper.
Mix thoroughly and set aside to marinate.
Next, slice the squash about an inch thick.
Melt 2 tbsp butter and 1/4 cup water in a large saute pan.
Saute the squash until the side down is golden brown.
Flip. And saute the other side for about 2 mins or until the squash is tender.
Set aside somewhere warm.
Meanwhile, melt 2 tbsp butter in a saute pan.
Season the scallops with salt and pepper.
When the butter is nice and hot, add in the scallops.
Saute the scallops under med-high heat for 1 and a half mins.
Flip. And saute the other side for another 1 and a half mins.