For the love of Scallops

Yesterday, the hubby and I piled the kids in the car and headed over to Central Market for a little lunch and pantry shopping.

We spent most of our trip in the bulk department, stocking the pantry with wild rice, pasta, and spices - I've decided to start picking up a bit of bulk spice that I'm unfamiliar with to expand the fun in the kitchen. This week was Herbs de Provance with lavender, not because they're entirely exotic. Three years ago I attempted to make a lavender short bread for my husband using lavender oil. It turned out terrible, and my husband is so fond of recalling its soap-tasting nastiness I'm fairly sure it'll be conversation fodder on my death bed. I intend to best this whole lavender thing and figure out how to use it in food. (Incidentally, I've also got a whole packet of food-grade dried lavender in the pantry. Sigh.)

We got our list of goodies to expect in this week's basket on Friday, so Friday night was spent contemplating what to do with our bounty. Central Market's fish monger helped me select some really amazing bay scallops, and was nice enough to split one of the giant containers of lump crab meat to put the tasty stuff in my price range.

A previous trip to the store yielded heaps of grapefruits - they were 10 for a dollar, so I filled the cart - and citrus and scallops has always been a favorite flavor combo.

Grapefruit and Seared Scallop Salad
The trick to searing scallops is to pat the little buggers nice and dry - a soggy scallop will not sear. (Yes. I worship at the altar of Alton Brown. What?) I dusted these boys with some smoked paprika and kosher salt after giving them a towel dry.

Step two was cutting some grapefruit supremes. I used two grapefruits for our three big salads. Then I chopped up an onion and a few mushrooms, baptized them in some white wine vinegar, tarragon, butter and paprika and set them to sauteing.

The scallops went into a (very hot) pan with a touch of melted butter - resisting the urge to poke at them as they sizzle is the tough part. Since these were bay scallops, they really only take a couple of minutes to cook. Now is not the time to go check the laundry. It is, however, an excellent time to pour yourself a glass of that nice little Crios Torrentes you've got hanging out in your fridge.

Heap your field greens on your plates - I've been addicted to the Herb Garden Spring Mix at HEB - it's got fresh herbs mixed in, and it's like a surprise scavenger hunt to find little bites of dill or cilantro in your salad. I also added some chopped green onions from our Greenling box, and threw the onion and mushroom saute on top. I remembered we still had a bunch of lentil sprouts from the box, so tossed those in what was left of the butter/tarragon/vinegar the onions and mushrooms had recently cohabitated and toasted those off a little bit. Meanwhile, I tossed the scallops and grapefruits onto the plate. Lentil sprout sprinkles, and we had ourselves a meal.

Lately, we've been addicted to Brianne's dressings. I gave the fam a choice of the Chipotle Cheddar dressing (which I used, and LOVED) or the Blush Wine Vinaigrette. Served with a little asiago cheese or rosemary bread, it's killer.