It's the weekend and Al and I just wanted something easy and tasty for dinner. I had some scallops we'd been saving in the freezer and some leeks, so I decided to use them in the same dish and they were just wonderful together. I also had this container of black beluga lentils that I have been wanting to try for ages, but never seem to get around to it, so I cooked them up and served on the side. We ended up mixing them into the confetti vegetables, but the photo op was missed! It looked much prettier that way and truthfully, tasted better too. Lentils are just not something I'm really used to and although Al enjoyed them, I would have liked some rice better I think.
While the scallops were still thawing out under running water in the sink, I sliced up some colorful bell peppers and leeks. I cook them in a saute pan until just wilted and slightly translucent, set aside on serving platter. You can use any colorful vegetables you have on hand. Carrots, peas, corn, tomatoes, whatever flavors you like that work well. I prefer the sweetness from the leeks and peppers.
To make sure the scallops browned up nicely I copied an old Julia Child trick. I boiled the suckers for nearly a minute, drained and then seared them. This helps keep it from getting too much juice in the saute pan. Basically I take 6-8 scallops and add them to a hot pan that has about 1T olive oil and 1T butter. I saute about 3-5 minutes on each side, depending on thickness. Then I take out the scallops, placing on top of my sauteed vegetables. I return to saute pan and add a dash of white wine and swirl around then pour that on top of the scallops and vegetables for more added flavor.
Now we'll settle in for a game of Scrabble and more of that white wine.
Have a good weekend everyone!
