Albemarle Tradewinds January 2016 Final5

Rosie’s Always Happy With Scallops
By Rosie Hawthorne
Outer Bankers are lucky. We have access to the best and freshest seafood anywhere. I
particularly love scallops and I’m always coming up with new dishes to showcase these
wonderful bivalves. For this excellent repast, I’m searing scallops and serving them on a
bed of sautéed sesame snow peas.
Kitchensaremonkeybusiness.com
Sesame Snow Peas
However many snow peas you want
Tablespoon or two of unsalted butter
¼ - ½ tsp sesame oil
About a tablespoon of sesame seeds
Kosher salt and freshly ground pepper, to taste
Heat skillet over medium high heat. Add butter. When it’s foamy drop in snow peas.
Add in sesame oil and seeds. Sauté about 90 seconds. Season to taste.
Seared Scallops
1 pound scallops
1 TB unsalted butter
1 TB oil
Splash of white wine
Juice of one lemon
To prepare scallops remove that little adductor muscle on the side of the scallop. Rinse
scallops, drain, and pat completely dry.
Melt butter in skillet over medium high heat. Add in oil.
Butter is for flavor. Oil is to raise the smoke point so the butter doesn’t burn.
When butter is foamy, add in the scallops. Cook around two minutes first side and one
minute second side. Add in a splash of white wine and juice of one lemon.
To serve, make a nest of snow peas and set seared scallops over top.
Enjoy!
For more recipes and tours through Rosie’s Garden, visit me at KitchensAreMonkeyBusiness.com.
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