Doorbell Ditch Recipe
Pan Roasted Sea Scallop, Heirloom Tomato, Saffron, Toasted Quinoa, Cucumber and Summer Herbs Chef’s Notes: It seems that around this time every year the same basic phenomena take place. Well meaning friends and neighbors over-plant their home gardens with cucumbers and tomatoes, resulting in plain paper bags filled to the brim with these gems turning up unexpected on one’s porch in a sort of culinary doorbell ditch. We have decided to embrace this bounty, represented in our succulent seared scallop. Cucumbers marry with avocado, quinoa, and citrus to create a creamy bed for our scallop. Surrounded by heirloom tomato tinged with saffron and olive oil, we’re okay with the culinary bounty of summer, no matter how it comes to us.
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Ingredients
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Pan Roasted Sea Scallop with Heirloom Tomato and Saffron
Method
Directions
Prepare the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and water is absorbed. Set aside.
Cook the Heirloom Tomatoes
Chop the heirloom tomatoes and place them in a skillet over medium heat with 1 tablespoon of olive oil. Add the saffron threads and sauté for about 5-7 minutes until the tomatoes are softened. Remove from heat and set aside.
Sear the Scallops
In a large skillet, heat the remaining olive oil over high heat. Season the sea scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.