Dinner on the Fly

Now that school’s in session again, that means one thing: families on the run. We learned that first hand tonight as baseball season started up again.

My son’s baseball team practices until 5:30 — prime dinner time in our house.  So tonight, by the time practice ended and I was set and ready to start dinner, it was 6pm.  I needed something quick and easy so I could feed the beasts and get them to bed!

My husband asked for fish tonight and, frankly, I’m just tired of salmon.  We eat salmon here all of the time. When I saw sea scallops were on sale today, I thought they were the ticket.

I used this recipe as a basis for our dinner tonight, but with some tweaks (not to be confused with twerks.)  🙂  And if you have 30 minutes or less… this can be your dinner, too.

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Pan-Seared Scallops with Herb Butter Sauce

  • 1.5 lbs sea scallops
  • 4 Tbsp butter, divided
  • 4 Tbsp olive oil, divided
  • kosher salt and fresh cracked pepper
  • fresh chopped herbs (I used basil, parsley, chives, thyme)
  • 1 tsp. garlic, minced
  • 1 tsp. lemon juice
  • 1/2 c. dry white wine

Heat a large skillet.  Melt 2 Tbsp butter with 2 Tbsp olive oil.  Sear the scallops for about 3 minutes on each side until they’re cooked through and browned on each side.

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Once the scallops have been seared, transfer them and keep them warm on a separate dish.  In the pan, saute butter and garlic.  Add the white wine and lemon juice and let it cook down.  Add the chopped herbs and let simmer for 2-3 minutes.  Serve over the scallops.

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This dinner was rounded out with steamed broccoli and wild rice.  The wild rice was the most time-consuming part of this menu taking about 30 minutes to make.  (I used Zatarains Wild Rice.)  If you make a different side dish, you might save time. (I had considered making orzo or sauteed mushrooms.)

The broccoli was another story.  So fast!  And the reason is my favorite kitchen tool — the Pampered Chef Micro Cooker. I’ve had it longer than I’ve had my husband.  I love it because you can clean your produce in it, drain it, and then steam it perfectly in your microwave in 2 minutes. ImageI

The results???

My husband and I thought this was delicious.  And the kids loved it — our boys really liked it, but actually could have done without the butter sauce.  I get it.  If I wanted to make this healthier, I’d make it without the butter, too. But I’ll definitely make scallops for our family again.  Quick.  Easy.  Dinner is done.

I don’t know about the rest of you… but as we get back into the swing of the school year herein our house, I need a lot of quick-and-easy meals.  Hopefully you’ll find some help from this post.  Maybe you have some suggestions for me.  Let’s get through this school year together!  🙂

Happy eatings!

Sharon

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