Monday, April 12, 2010

Scallops Marinara

I just love this time of year, warm enough to get your hands dirty and cool enough to not work up a sweat. I've been busy working in the garden all this week clearing,transplanting, adding amendments and planting. So far my peas have sprouted, the lettuce is up and the spinach is just beginning to pop through the soil. Big meals have been sparce spending so much time outdoors, but big appetites at the end of the day abound.

We try to eat seafood twice a week in our house, be it fresh fish or shelled and one of my favorites are sea scallops. In all honesty, they are so easy to prepare, I'd hardly call it a recipe, but still affordable. So when our good vegan friends Robin and Marcie came for dinner this weekend, I served these seared rapidly with a mushroom brushetta along with antipasto. With a few nice bottles of wine and great conversation we feasted and shared many laughs over a 'throw together meal' as Robin so aptly put it.

Scallops Marinara

2 lb sea scallops
3-4 tbs olive oil
3 cloves garlic
1/2 tsp basil
1 tsp oregano
1/2 tsp crushed red pepper
1/4 tsp white pepper
Marinara sauce

Heat olive oil in a large pan, and saute garlic 2-3 minutes over medium-high heat. Add all herbs and spices and saute another minute before adding the scallops. Cook the scallops just until they turn opaque, then add the marinara sauce and bring to a simmer, reducing the heat to low for just a few minutes. This is so good served over polenta, angel hair or linguine..but we decided to keep this meal really simple and along with the sides--it was more than enough to fill us up. Enjoy!

Marinara sauce

3 tsp olive oil
2 garlic cloves, smashed
5 fresh basil leaves
1/4 tsp oregano
1 16 oz can San Marzano plum tomatoes, crushed
sea salt & ground pepper
pinch of sugar

Saute the garlic in olive oil. Add crushed tomatoes, basil oregano, sugar,sea salt and pepper. Over medium heat-- simmer just 30 minutes.


Karen said...

We love scallops. They're so easy to prepare and can be done so many different ways. This is perfect for company - quick, easy and delicious! Can't wait to get my hands in the garden!

Ciao Chow Linda said...

They looked perfectly seared and very flavorful. Your guests are lucky.

~~louise~~ said...

Throw together meals are usually the best. I've been working in the yard all week too. The weather outside begs to be enjoyed and I simply can't bring myself to spend much time inside. This too shall pass, I suppose.

Delighted to hear your peas sprouted, Jady. It seems like you just planted them!!! I'm not doing much in the veggie department this year. The Amish stand a few doors down is opening April 16th! Perhaps, that will get me back in the house:)

Thanks for sharing, your Scallops Marinara are calling my name, they look delicious!!!

YankeeSoaper said...

Ditto Karen! I've been in the garden the past two weeks, but this weekend we had rains, snow & hail :( but today the sun is shining again--on my way to plant plant plant now! :)

YankeeSoaper said...

Thank you Linda--our guests are easy to please, but they did really enjoy the scallops--it's a fave dish around here.

YankeeSoaper said...

Thanks Louise...Couldn't agree more on the throw togethers, especially this time of year when too much needs to get done. The only good thing about these rains is that helped my spinach, carrots, beets, & chard's to pop right out of the ground. :)Now the weeding begins.

Paul D said...
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Paul D said...
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Paul D said...

I'm a Calabrian from western L.I.N.Y, but living in New England for the last 10 years...great recipes!

Mac & cheese is throw together in my neck of the hood...I would never dare to call this "throw together"...have us over instead!