I usually start thinking about this right after breakfast. HA! But, I am a chef, so, I am kind of always thinking about food, meals, lists of ingredients, etc… I thought, hey, I can help answer this age old question of “What’s for dinner?” How? By telling you! No really, I have so many ideas, flavors, and recipes swirling around in my head. I have decided that I could really answer this question over and over again and at the same time offer some assistance to those of you who may be stumped, bored, uninspired, tired of the same old TV Dinner (just kidding, I know you never eat TV dinners). And of course if after you read this and you feel the burning question of “What’s for Dinner?” has been answered to your satisfaction but your hands think it is easier to press the speed dial to pizza, I want you to call me instead and I will make it for you! In fact, I will make it for you and bring it to you!
Seared Scallops w/ Marjoram Scented Corn and Fava Bean Succotash
1 pound Sea Scallops
2 tablespoons All Purpose Flour (Gluten Free Flour will work)
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1 1/2 tablespoons Extra Virgin Olive Oil
1/2 cup White Wine
1 tablespoon cold Butter
2 tablespoons Extra Virgin Olive Oil
2 large ears Fresh Sweet Corn, kernels removed
1 1/2 cups shelled Fava Beans* (can substitute shelled edemame)
1/2 Sweet Onion, diced
1 clove Garlic, minced
1 1/2 teaspoon Marjoram, minced
2 teaspoons Basil, minced
1/2 Lemon, juiced
Salt and Pepper to taste
1. Heat oil for Succotash in large sautee pan over medium heat. Add the onion and sautee with a pinch of salt until translucent.
2. While onion is cooking, combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Dredge the Scallops lightly on both sides in the flour mixture and set aside.
3. Add the Corn and Fava Beans to the onions, cook, stirring occasionally, about 5 minutes. Add the garlic, Stir about 2 minutes. Mix in the herbs, lemon juice and season with Sea Salt and Pepper. Turn off heat and set aside while Scallops sear.
4. Heat oil for Scallops in a large fry pan over medium high heat. Add the scallops to the pan in one layer and sear until brown and cooked partially through, then turn and brown on the other side. Remove from the pan to a plate.
5. Add the wine to the pan, boil until 1/4 cup remains. Turn off heat, add butter and whisk into a sauce.
To serve: spoon some Succotash onto 4 plates, divide scallops between the plates, arranged on top of the Succotash. Drizzle with pan sauce and serve with Heirloom Tomato Salad.
* Fava Beans require shelling…twice! It is fully worth it, though you may be able to find already shelled beans when they are in season. To shell Fava Beans, remove the beans from the pod and either blanch them in boiling water or steam until the membrane aroud the inner bean loosens, about3- 5 minutes. Remove from the water or steamer set aside until cool enough to handle. Peel away the membrane to reveal the tender bean inside.
Heirloom Tomato, Avocado and Arugula Salad w/ Goats Cheese and White Balsamic Vinaigrette
4 assorted Heirloom Tomatoes, sliced
2 ripe Avocados, halved and sliced
1/4 pound Baby Arugula
4 ounces fresh Goats Cheese
2 tablespoons White Balsamic Vinegar
1 teaspoon Honey
1/2 teaspoon Dijon Mustard
pinch Sea Salt
2-3 tablespoons Extra Virgin Olive Oil
Lay a bed of Arugula on a medium sized platter. Arrange the Tomatoes and Avocados, alternating slices, on top of the Arugula and drizzle with dressing. Crumble Goats Cheese over the whole salad and serve.
Whisk together vinegar, honey, mustard and salt in a medium bowl. Whisk in the oil until emulsified.