This blog is designed to help you use the produce from your CSA harvest box. I design the meals based on the goodies from the Los Poblanos Organics CSA in Albuquerque, New Mexico. Lots of recipes to choose from, photos from my plate, and comments on each.
The weekly plan including the harvest box contents can be found in the left-most tab named This Week's Menu.
I have never cooked scallops, but my daughter loves them. I found wild scallops. I don't tend to buy any seafood that is farm-raised, unless it is sustainable and organic. I found this recipe on the food network.
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
**The scallops were absolutely delicious. You can see I steamed the zucchini. You will also see raw tomatoes from my garden (Black Russians) and from LPO. The cucumber is Armenian from my garden, although we have LPO cucumbers, too.