Receta A Vacation Tip and a Recipe
A Vacation Tip and a Recipe
August 11, 2014 at 12:06 pm
(From the Fish Entrée Collection at emealsforyou.com)
Pan-seared Scallops
We will head out to Charleston this weekend for our yearly vacation on the ocean. Beach vacation for us means friends and family, sun and surf and really great meals and conversation around the dinner table. There are two kinds of beach vacationers in my mind: those who need to be entertained at all time and jump from mediocre restaurant to mediocre restaurant for all their meals and those who enjoy the “fine dining” at the beachhouse.
With a little planning you can make your life much easier if you are the one entrusted, and you are entrusted, with making the food experience as good as the sun and ocean experience. Over the years we have fine tuned our approach to meal planning. While I do all the planning and cooking we have found each of the other “guests” should take turns in shopping for the nightly meal.
Here are tips that I find to work well:
1. Decide on a menu for the week, we include a carnivore meal and a seafood each night, along with appetizers and desserts.
4. Get some prep help, I find that while offering appetizers and drinks everyone passes in and out of the kitchen and offers to help.
5. Enjoy the meal.
6. Sit back and let everyone else clean up. Perfect!
Here is one of the recipes we will have in Charleston.
Pan-seared Sea Scallops
Recipe Summary
Complexity:
Easy
Serves:
2
Category:
Fish Entrée
- Meal:
- Dinner in the Round (Distinctive Dinners)
8
large
scallops, sea
1
pinch
salt and pepper to taste
4
Tb
Panko breadcrumbs
1
pinch
salt and pepper to taste
1
Tb
oil, olive
1
Tb
butter, salted
8
leaves
sage, fresh
2
Tb
butter, salted
0.5
medium
lemons
Note: This recipe takes very little time to make and therefore be sure to have the rest of the meal ready to go before starting the scallops.
Dry scallops thoroughly on a paper towel. Salt and pepper both sides of the scallops. Place Panko breadcrumbs in a shallow dish, salt and pepper breadcrumbs. Dip one side of scallop in breadcrumbs. Place butter and olive oil in pan; heat pan until oil begins to smoke. Place scallops, breadcrumb side down in pan and cook until light brown (about 3 minutes); flip scallops and cook for three minutes on reverse side. Remove scallops to a side plate. Lower heat to medium, place sage leaves and butter in pan and swirl, cooking for three minutes. Plate scallops and drizzle brown butter sauce over scallops, serve with a lemon wedge on the side.
Shown here with baby Yukon Gold potatoes and peas.
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Entry filed under: Creating a Special Occasion, Dinners, Easy meal planning, Meal Planning, Tips.Techniques and Ideas. Tags: beach, beachfront vacation, Charleston, Charleston vacation, ocean, pan-seared scallops, scallops, vacation, vacation meal planning, vacation recipes, vacation tips.