Do you know what this is???
Hey, Michigan! Is that a bright, clear day you have for me this summer? Punctuated by just a few clouds to break up that glaring sunshine and a perfect breeze . . .
That’s the stuff!
Ashley and I had a great time sitting poolside (with SPF for me, thanks!) and catching up this afternoon. It was an absolutely perfect pool day!
I did get a little sun, but didn’t burn thanks to the sunscreen, so I’d say that’s about the perfect storm for me. With freckles and lots of red in my hair, it’s not likely I’m ever going to have a nice tan, so I’ll take what I can get!
When I got home tonight, it was just Mom and me for dinner, so we tag-teamed to make Sautéed Bay Scallops with Edamame Succotash.
I first started making this summer recipe 2 or 3 years ago, and I look forward to it every year. Plump scallops served over the top of fresh veggies, it combines pretty much everything I love about food and flavors.
Sauteed Scallops with Edamame Succotash
2/3-3/4 lb. bay scallops, patted dry
1 medium zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 package frozen edamame, shelled (you could sub any beans here: black, cannellini, lima, etc.)
2 ears corn, cooked with kernels sliced off the cob
1 pint grape tomatoes, halved
1 small shallot, diced
1 clove garlic, minced
2 tsp. olive oil, divided
1 T. apple cider vinegar
1/4 cup fresh basil, sliced
1 wedge of lemon
Get all of your veggies cut up and ready to go first. I just throw the zucchini, squash, edamame, and tomatoes in a bowl together, then dice up the shallots and have those ready in a separate bowl, and keep the corn, garlic, and basil separate from everything else.
Make sure the scallops are patted dry really well with paper towels, then season them with a little sea salt and fresh black pepper.
When everything’s good to go, heat 2 medium skillets, each with 1 tsp. olive oil over medium heat. One pan is for your scallops, the other for the veggies. Start with the shallots in one pan. Season with S&P, and sauté them about 3 minutes until they start to caramelize. Then add in your garlic and sauté an additional minute. Then, add all of the veggies except for the corn and basil to the shallots and garlic. In the other pan, add the scallops. While the veggies cook up, keep a close eye on the scallops—they only need 2-3 minutes per side. Toss the veggies occasionally, cooking about 7-8 minutes total. In the midst of all that, turn the scallops when they are done on one side, and cook an additional 2 minutes or so on the other side. They cook up quickly, so be sure not to cook them too long. I confess: I usually just taste one for done-ness.
Take the scallops off the heat and set aside. Then, add the corn and cider vinegar to the veggies and give them a final toss.
To serve, put a portion of veggies on a plate, top with scallops, basil, and a squeeze of lemon juice.
So incredibly fresh and delicious. This is how I want to eat all summer!!! But honestly, I would eat a placemat if it was covered with fresh basil. Probably my favorite herb of all time.
I love scallops, but I’m always a little intimidated to cook them. I don’t know why, because they’re really pretty easy! I guess it’s a fear thing I just need to get over!
I made a fresh batch of brownies tonight, too, since the brownie recipe from the other night was decidedly salty and thus, inedible. If I am eating a brownie, it had better be a damn good one!
As soon as they went into the oven, I made sure to lick the bowl. For quality control purposes, of course. And because calories licked from a bowl don’t count. Didn’t you know?
Are there any foods you’re afraid to cook?
I’m ok with shrimp, but most other seafood intimidates me. And I’m the worst at the grill. Grilling anything freaks me out.