I really enjoy 30 Minute Meals on Food Network. In fact, I like almost any task that can be completed in 30 minutes or less. I would have gone to law school if there had been a 3o minute version and I don’t mind getting my teeth cleaned if I’m certain it won’t last more than 30 minutes. But like most of you out there, I feel 30 minutes is far too long to be in the kitchen. Yes, if 30 minutes is great, 3 minutes must be 10 times more enjoyable. That’s indirect variation which can be solved by finding the value of the constant k but that’s not the point of this post.
Scallops cook faster than almost any other main course that I like to make. When you come across scallops as fresh as the ones I’ve been getting at the market, you’re best bet is to cook them in a very hot pan for around 90 seconds per side. I’ve found wonderful scallops from both Pura Vida and Blue Moon. I also found some local pickled veggies that I diced up and served on top of each scallop along with some sauteed arugula. They are nice looking when they come out of the pan and they have a sweetness I’ve never tasted even from scallops from a high end fish market. They’re wonderful and they take only 3 minutes out of your precious day.
Seared Scallops with Arugula and Pickled Veggies
Drizzle olive oil in 2 frying pans and set one to high and one to medium
I wait until the hot one is smoking before adding the scallops
Season Scallops with salt and pepper and place in the hotter pan for 90 seconds
While the scallops are cooking, add a few handfuls of arugula (or other green) to the medium pan and sprinkle with salt and pepper
After 90 seconds, turn scallops and stir spinach
Cook another 90 seconds. Cut into one of the scallops. It is best when it’s slightly pink in the inside
To plate, place scallops on plate and top with a spoonful of sauteed greens.
Chop up a pickled cucumber, string bean, or whatever you can find and put a small piece on top of each scallop. (You can skip this step but it adds a nice acidity and crunch).