TINY Kitchen Simple Seared Scallops
I've taken a brief break from blogging the past month. Between wedding planning, work, travel, family birthdays and dinners, baby showers and a few hours of sleep here and there -- it's been a jam packed month. But, on top of it all, we unexpectedly lost my grandmother, Connie, just a few weeks ago.
She was a vibrant woman. Full of life. Full of style. Always spoke her mind and never compromised. Her stubborn nature was as controversial as it was beautiful. She was a true individual who made no apologies for who she was and how she felt. Whether you liked it not, was at your discretion. I loved it.
I loved that she made me laugh. Made me think. I didn't always agree with everything she had to say, but I always agreed with the idea that we should all have such confidence in who we are as to speak our minds, and our hearts, without worry of fear or retaliation. Most of our deepest regrets as humans are from all of those things we didn't say. And I feel at peace that for sweet Connie, she didn't have many of those regrets.
Grieving is always a difficult process. We all do it differently. For me, I needed time, space, and silence to process and to think. I looked back on old photos, recalled old memories of our greatest moments together; the things she exposed me to, the lessons she taught me, the laughs we shared. She was a bright star in my familial universe. And I know if she were reading this right now she'd tell me not to be so full of shit and to get on with the recipe, and then give me a wink and then raise a glass in her own honor.
I loved her.
And so getting on with it is what I will do. For her.
It took me about two weeks off to get back to feeling "on" - and when I did this was one of the first meals I made for my fiance and I. We ejoyed these scallops with a glass of wine and some good laughs. Exactly what I needed. The scallops even ellicited some "oh my gods" and "oh wows" from the man friend. They are that good. I think he was almost dissappointed to find out how easy this recipe is. But I know you won't be! Please enjoy these simple seared scallops.
xo
Tessa
INGEDIENTS
6 - 8 medium to large sea scallops (serving for two)
1/4 cup white sugar
1/2 tsp salt
2 tbs coconut oil (olive oil works, too!)
DIRECTIONS
Rinse and pat dry scallops, set aside.
In a large sautee pan, add your oil and heat on medium high heat
While oil heats, place your sugar on a clean dinner plate or plastic cutting board
Add your salt to the sugar and mix together with a fork
When the oil begins to lightly smoke, it's time!
Gently dip one side of the scallop into the sugar salt mix, then flip over and repeat so that both sides are covered in sugar and salt
Gently place into the sautee pan
Dip all scallops into your sugar and salt and place into the pan, cooking on one side for about a minute and a half and then flipping
Cook the other side for about 2 minutes. The outside should be carmalized and opaque.
Do NOT overcook
Immediately remove from the pan (total cook time under 4 minutes) and plate
Serve piping hot!
