It is officially summer and so officially, it’s my favorite time of year. During the summer, I’m most likely to be found in my chair in the back yard, book in hand, drink on the table next to me, soaking in the warm air. It’s quite the contrast to my cold-weather self where egregious amounts of TV is consumed and inactivity reigns.
I tend to crave lighter dishes in the summer, but there is still room for an occasional carb-loaded delicacy and these two dishes serve both purposes. I cooked scallops for the first time about 6 months ago. Nervous that I’d screw them up, (they can be delicate and are very easy to over and under-cook), I took in the appropriate amount of YouTube videos to feel confident enough that I’d get it right. The key is to make sure your pan is screaming hot. Hotter than you think it needs to be – they’ve got to sizzle the exact moment they hit the skillet. A quick test to see if your pan is hot enough is to splash some water in it. If it sizzles, you’re ready to add your scallops.