Simple ingredients, prepared well. Perfection for a hot summer evening.
Summer is one of my favorite times of the year to check out the farmer’s markets. Everything is so plentiful in Southern California, and organic selections are easy to find. I’ve had a love affair with snap peas this summer ever since I tried out an amazing dish at The Rose Cafe in Venice, CA. This recipe brings those feelings to my kitchen along with the delectable fattiness of scallops. Enjoy!
Lemon Butter Scallops with Snap Peas and Quinoa
This is one of those meals for the back patio with a good rose. Lovingly adapted from a recipe in Food and Wine.
- 12 large scallops, about 4 per person
- 1 lb sugar snap peas
- 1 cup quinoa
- 3 tbsp butter or ghee
- 1 large lemon
- 3 sprigs of fresh thyme
- 4 cloves garlic
- avocado oil
- (optional) microgreens
- Step 1 Cook quinoa as directed. Set aside.
- Step 2 Trim snap peas if desired.
- Step 3 Smash garlic, and chop into 2-3 pieces.
- Step 4 Heat up a skillet to medium high. Pour in some oil.
- Step 5 Place scallops in skillet and sear about 3 minutes.
- Step 6 Add butter/ghee, thyme, and garlic.
- Step 7 Flip scallops and sear another 3 minutes. Tilt pan and spoon drippings (ooooh) over scallops a few times.
- Step 8 Remove scallops from heat into a shallow bowl and pour butter/ghee on top. Cover with a lid or tin foil for now. Remove thyme sprigs and trash.
- Step 9 In same pan, add snap peas and saute for 3-5 minutes as desired. Add more oil if needed.
- Step 10 To plate: scoop quinoa, add snap peas, and finally scallops. Top with microgreens, fresh lemon juice, and infused butter to taste. Ah, summer.