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Hello friends!
Grab your red lipstick, slick on some hair gel, and call that special someone, because I have got one heck of a romantic dinner that you’re going to want to make TONIGHT for your guy or gal….or hey…YOURSELF! (Ain’t no shame in going on a date with yourself every now and then!)
Introducing my Pan Seared Scallops with a Sun Dried Tomato Tapenade!
And the best part, is that this is SO FAST and EASY, you won’t believe you can whip out something so delicious and elegant with things you probably already have in your fridge!
I pulled this together, completely on a whim, in less than 20 minutes. And honestly, we both felt like we just ate at a Michelin star restaurant on Park Avenue.
And the best part, is that it’s gluten free, Paleo, Keto and Specific Carb Diet friendly!
Here’s what you need! (Serves 2)
1 lb scallops
salt, pepper and old bay seasoning
1 lemon
1 cup wild rice, cooked per package directions in vegetable stock (SCD omit)
Vegetable stock – per wild rice package directions
1 bundle asparagus – woody ends removed
2 Tablespoons olive oil
salt, pepper, red pepper flakes
10 sun dried tomatoes in olive oil – minced (SCD check the ingredients…beware added sugar…this is the brand I used)
10 kalamata olives – minced
1 garlic clove – minced
10 basil leaves – chopped
salt and pepper
Chopped basil leaves – garnish
Tools:
Good Chef’s Knife
Large nonstick frying pan
Small nonstick frying pan
Sauce pan with tight fitting lid
Measuring cup
Baking sheet
Nonstick tinfoil
Directions:
Start by making your wild rice, using veg stock instead of water. This will take about 50 minutes. I always make it ahead of time.
Meanwhile, line a baking tray with nonstick tinfoil. Place your asparagus spears in a single layer, and drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Then, with clean hands, massage the oil into the asparagus, making sure to get all the tips generously with oil. This extra step is vital, and makes the asparagus irresistible! Bake your asparagus in a preheated, 400 degree oven for 30 minutes, flipping once half way through.
When you’re ready to eat, cook your scallops and prepared tapenade ingredients.
For the tapenade: in a nonstick pan, quickly saute your minced olives, sundried tomatoes, garlic and basil in about 1 Tbsp EVOO for about 3 minutes, until the garlic has cooked and it has warmed through. Set aside.
Then, in a screamin’ hot pan, heat about 1 Tbsp oil. Then, cook your washed, dried and seasoned scallops for about 1.5 minutes per side, until you see a golden crust form. At the very end, squeeze a lemon over top. (Pro-tip: do not move your scallops around on the pan. Just let them sit in one area, then flip after 1.5 minutes. Also, use a timer.)
To serve: place a bed of wild rice on the plate. Top with several asparagus spears, and half of your scallops. Then, top with your beautiful tapenade and garnish with fresh basil.
Oh my, Oh my, Oh my! Words simply cannot do justice to how incredibly delicious this meal was!
First of all…it was absolutely stunning. I am a firm believer that you eat with your eyes first. And wow, was this dish ever gorgeous! The dark rice made the white scallops just *pop* off the plate. And then that deep green and rich crimson from the sun dried tomatoes. Can we say…DRAMAAAA! It was so beautiful.
But then the flavors! Oh my gosh that tapenade was out of this world! It was a little smokey and salty and garlicy. And so rich from the tomato-steeped olive oil. It was just magnificent. But the texture of it was even better! It was so CHEWY! And some that got extra sauteed was nice and crispy. If I didn’t know better, I’d think I was eating bacon!
But those rich tomatoey, buttery flavors paired phenomenally with the slightly sweet scallops and the nutty wild rice.
Oh my gosh, my mouth is watering just typing this out and uploading the photos!
YUMMMMM!
Do yourself (and your special someone) a favor and MAKE THIS DISH! I promise, it will be a delicious addition to date night!
And if you want to see a video of me making this — and all my recipes — be sure to follow me on Instagram : (@beauty.beyond.bones). Earlier today, I also posted a grocery haul of what it’s like grocery shopping on the Specific Carb Diet! So lots of fun and entertaining content over on Instagram!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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