We finally celebrated Danny’s birthday with an amazing bottle of wine, a lovely dinner and his favorite dessert. Birthdays are strange things as we get older. Life takes over and “stuff happens” and we have even more to celebrate and appreciate. This year we celebrated Danny with a new career, an amazing girlfriend and the pooch they rescued named Fitz. Fitz decided to make a dash for it and get lost while at the trainer’s on Friday. It was sad and scary and we are so very grateful to have him back safe and sound. We have so much to be grateful for and to celebrate.
I need to take this quick second to remind you to get your pet chipped! Thankfully, Fitz was and that how he was returned to Danny and Hayley.
Back to the scallops…..
1 lb. scallops, rinsed and dried
sea salt or truffle salt
freshly ground pepper
2 Tbs. clarified butter or ghee
1/3 cup white sugar
juice of one Meyer lemon
lemon zest, grated
1/2 cup white wine
8 chives, chopped
2 Tbs parsley, chopped
1 Tbs fresh thyme, chopped
1/2 cup pine nuts, toasted until golden
Rinse and dry the scallops. Season both sides with salt and pepper.
Put sugar on a flat plate.
To a hot cast iron pan, add the butter or ghee and swirl to coat the pan. If it seems overly hot, remove the pan to cool slightly. After the butter starts foaming, put each scallop in the sugar on one side only and place, sugar side down in the skillet. Turn the scallops over and saute on the other side for about a minute. You want them cooked through but not overcooked. Remove the scallops from the pan and put in a warm oven or on a warm tray. Pour the wine and the lemon juice into the pan drippings and heat through until slightly reduced. Pour over the scallops. Sprinkle the scallops with lemon zest, parsley, chives and thyme and pine nuts. Serve.
What did I love about this recipe? Oh man…everything. The combination of the sweet scallops, sour lemon, fresh herbs and crunchy pine nuts was a hit. YOWZA!