Made this the other night, got the recipe from Food Wishes. com, Killer video site. Made it with a jalapeno vinegarette and some sauteed green beans in butter and garlic!
S & P
1 Tbsp EVOO
1 TBSP Butter
Season scallops with S&P and cayene.
In a heavy skillet on high add the butter and oil add the scallops and sear for 2 minutes flip and cook for 1.5 minutes. Plate and drizzle Jalapeno vinagrette.
1 large jalapeno pepper, seeded, any white membranes removed
1/4 cup rice vinegar
*1/4 cup regular or light olive oil (extra virgin may be too strongly flavored for this subtly flavored dish)
1/4 tsp Dijon mustard
salt and pepper to taste
Add all to a blender and puree set aside for a drizzle on the scallops
Sauteed green beans
•1 tablespoon unsalted butter, softened
•3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
•1 teaspoon chopped fresh thyme leaves
•1 teaspoon olive oil
•1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
•Table salt and ground black pepper
•1/4 cup water
•2 teaspoons juice from 1 lemon
•1 tablespoon chopped fresh parsley leaves
Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.
Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately