Skillet Sea Scallops and Kitchen Habits From My Grandpa

The Garden-Fresh recipe I chose was the Skillet Sea Scallops recipe on page 214. After discovering the health benefits of scallops, I was eager to try this recipe. I love the flavors they can absorb during cooking while remaining tender and juicy.

My grandpa was the king in the kitchen, especially when it came to creating a delicious salmon dinner or canning his own spicy pickles. I remember he always kept a towel over his shoulder when hard at work, and while in the kitchen I found myself doing the same. This small gesture inspired my own work—although it didn’t do much to stop flour and butter from getting all over my face and clothes!

I dredged the scallops in flour and placed them in the skillet with the butter and wine. Knowing I wanted to make this dish a full meal, I had purchased some fresh spinach, which would complement the delicious sauce of garlic, shallots, lemon juice, and onions that the scallops would be cooking in.

The Garden-Fresh recipe was so easy to follow, and the scallops turned a beautiful light-brown color in no time. For personal taste, I chose to not use the chives and added extra scallions. I then lightly sautéed the spinach in olive oil and salt and layered it with some pasta tossed in the remaining sauce from the scallops. I sprinkled Parmesan cheese to pump up the flavor. Two jumbo sea scallops went on top of the pasta, and with rich cherry tomatoes for a bit of color garnish, it was both a healthy and filling dish that I can’t wait to make again! Reaching for the towel still over my shoulder, I can’t help but think that my grandpa would be proud of my dish.

Here’s the recipe as it appears in The Garden-Fresh Cookbook. What would you pair these scallops with to make a full meal?

Skillet Sea Scallops Recipe (found on page 214 of The Garden-Fresh Cookbook)

1-1/2 pounds sea scallops

3/4 cup all-purpose flour

1/3 cup butter

3 scallions, white part only, chopped

3 tablespoons minced fresh parsley

1 tablespoon chopped fresh chives

juice of 1/2 lemon

1/4 cup dry white wine or vermouth

1/2 teaspoon salt

Dredge the scallops lightly in the flour. In a large skillet over medium-high heat, heat the butter until it foams. Add the scallops and sauté, turning often, for about 3 minutes, or until lightly browned. Add the scallions, parsley, chives, lemon juice, wine, and salt. Toss the ingredients quickly to mix. Bring the liquid to a boil and cook the scallops uncovered for another 5 minutes.

Makes 4 servings.

Jane received her Bachelor’s in Fine Arts at Western Washington University where she studied Creative Writing. She now lives in the greater Seattle area, where she writes and drinks copious amounts of coffee. When she isn’t writing, cooking, gardening, or taking photos, you can find her at local shows and concerts, or running to prepare for yet another half marathon.