scallops picatta

1 pound of sea scallops

2 green onions, chopped

1.5 tablespoons of capers

juice of 1 lemon

2 cloves of garlic, grated

2 tablepsoons of flat leaf parsely, chopped

3-4 cups of baby spinach

olive oil

grassfed butter

sea salt & pepper

to prep your scallops, dry them off completely with a paper or kitchen towel. if they are wet, they won't get brown. preheat your skillet to medium-highish. season the scallops on both sides with salt and pepper.

pan sear your scallops in a couple tablespoosn of olive oil. you want color on both sides but still want them super tender and moist inside, about 3-4 minutes per side.

remove scallops and reduce the heat to medium. add about 2 tablespoons of butter, the garlic, green onions and parsley to the pan. move everything around, but don't burn the garlic!

after about a minute, add the capers and the lemon juice. mix everything together and let it simmer for another minute or 2. when it's finished, pour the sauce into a small dish for service.

with the heat still on, add the spinach leaves to wilt. keep the spinach moving and it should wilt down pretty quickly.

to serve, place 4-5 scallops on a bed of the wilted spinach and pour a few tablespoons of sauce over the entire thing. DELISH!

scallops provencal and grilled zucchini

this was a huge hit...

1 pound of sea scallops
2 large zucchini
4 tablespoons of butter
1 large shallot, chopped
1 clove of garlic, chopped
1/4 cup of flat leaf parsley, chopped
1/4 cup of white wine
juice of 1 lemon
olive oil
salt & pepper


i first preheated my grill pan for the zucchini. slice the zucchini on the diagonal about a quarter of an inch thick. *side note: please notice one of my many generous birthday presents, my new Boos cutting board. it is truly a gorgeous piece. thank you, George!

coat them in olive oil and then season them with salt and pepper. place the zucchini slices on the grill pan. grill them until they start to get soft, about 3-4 minutes per side. we like a little crunch still to them.

dry the scallops thoroughly and then season them with salt and pepper. place a couple tablespoons of butter and just a splash of olive oil, into a preheated pan. i really like the mixture of butter and olive oil with this, it helps prevent the butter from burning. once the butter and oil combination is hot, place the seasoned scallops to the pan. be sure not to crowd them, scallops like their space! brown them on both sides, it will be 4-5 minutes per side.


my OCD is clearly exposed here.

in the meantime, chop the shallot, garlic clove and flat leaf parsley, then set aside.

once the scallops have been seared and browned on both sides, remove them. add the other 2 tablespoons of butter and then the parsley, garlic and shallot. scrape up all the brown bits and saute for a few minutes.

finally add the wine and lemon juice to the pan. add the scallops back in.

the scallops were super tender and held up nicely against the zucchini. it was delicious!