One day a week we eat take-out food from restaurants, usually Mexican or Thai. The food is good, but the fact that a meal magically appears with no work is a thing I greatly appreciate. On other days I can't make the meal magically appear, but there are recipes that I manage to prepare in 15 minutes or less, and that can be a very good thing indeed. This recipe is a hodge podge of ideas from the new Cindy Pawlcyn cookbook, Big Small Plates. I had bits and pieces of ingredients--sea scallops, golden raisins, shallots, and kale. An odd fellowship, but it produced a good, quick, and healthy meal. The scallops were seared quickly and served with a raisin and shallot vinaigrette. Frankly, I could have made a meal just on the kale, which was delicious and a nice contrast to the sweet scallops. Far back in the corner of the picture is a mound of couscous, which is always good to have on hand for quick meals.
This particular kale is called Dino Kale and I suppose it looks like reptile skin to the people who named it that. It was my favorite part of the meal. Chop the kale roughly and saute it for about 5 minutes in olive oil and garlic. It wilts quickly. That's all it takes.
Sea Scallops With Golden Raisin And Shallot Vinaigrette
(Adapted from Cindy Pawlcyn, Big Small Plates)
2 Tablespoons freshly squeezed lemon juice
a big pinch of lemon zest
2 shallots, thinly sliced
salt and freshly ground black pepper
6-7 Tablespoons extra virgin olive oil
1/3 cup golden raisins
Whisk all the ingredients together and set aside while you cook the scallops.
Cooking the scallops
Plan on using at least 4-6 scallops per person. Heat a heavy skillet or grill pan until hot. Brush with oil and cook the scallops on both sides for about 1 minute per side. I like them slightly rare. Remove to plate and spoon the vinaigrette over them.