Simple. Scrumptious, Seasonal and Fresh.
In fewer than 20 minutes, this meal, like many shell-fish dishes is done and on the plate with a complementary sauce.
Finding a high quality sherry wine elevates the entire flavor experience, so the next time you find yourself in the seafood section of the market and the fresh sea scallops catch your eye, grab a handful.
I thoroughly enjoy making this dish in the middle of the week as I know with confidence I will be satiated, and it won’t take long to make.
Choose a pasta that will soak up as much of the sauce as you want. I love the ruffle edges of this pasta I found at Trader Joe’s.
Now to the episode! And remember to stay tuned until and through the end as a new Everyday Luxury will be shared and this week, it’s all about flowers.
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.
~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier subscriber to be able to view the tour post.)
An Everyday Luxury
Arrange simple, yet truly luxurious bouquets for the summer and fall season.
A simple luxury I welcome into my home each week are fresh bouquets of flowers. Whether I have the opportunity to bring flowers in from my garden or pick them up at Trader Joe’s, they are inexpensive and brighten my everydays. Finding or buying flowers wasn’t always available to me prior to moving to Bend, so I have reveled in the proximity of the affordability and seasonal options at TJ’s and now being able to go out into my own garden and clip a few blooms here and there to bring inside.
Tune in to the end of today’s episode as I will demonstrate how to arrange two different bouquets – one with gladiolus ($10) and another with dahlias ($15) (seen below).
Links from the Episode:
- Shop Amontillado Sherry – here, here and here
- Fish spatula
- Dahlia’s vase from The White Company
- Similar vase for Gladious – tall – cylinder
- Find the recipe for today’s episode at the end of this post.
Just Made Available! Digital Cookbooks for Each Season of the Show! If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1 & 2 ($8). Shop here.(Note: All TOP Tier ad-free subscribers can download these cookbooks for free.)
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes.
Pan-Seared Scallops with Sherry Cream Sauce
- 4-6 large sea scallops (4-6 ounces) remember to pat them dry with a paper towel before placing in the pan.
- 1 Tbsp unsalted butter (top quality my favorite – Isigny Ste Mère
- 1 Tbsp shallot minced
- pinch celery seed
- 3 Tbsp Amontillado, dry sherry purchase quality, but it does not have to be drinking sherry
- 1 tsp sherry vinegar substitutes – white, champage or red wine vinegar
- 2 Tbsp heavy cream
- chives chopped, for garnish
- fleur de sel & freshly ground black pepper for seasoning and to taste
- Choose the type of pasta you would like to pair with your scallops and sauce. Depending upon how long the pasta needs to cook to reach al dente, begin heating the water before you cook the scallops and cook the pasta while you cook the scallops and make the sauce. If however, you are cooking angel hair pasta, cook the pasta while you are making the sauce, and after you have cooked the scallops.
- Bring out the fresh scallops and pat them dry with a paper towel or clean kitchen towel. Season the scallops with salt and pepper.
- Using a small skillet over medium-high heat, melt the butter. Add the scallops, cooking 2-3 minutes on the first side. Do not fuss with them, just let them cook without touching them. You are wanting a nice, gentle sear. Flip to the second side and cook for 1-2 minutes. When they are opaque, but just and no more, remove them from the pan and set aside (cover with foil to keep them warm or place them somewhere warm).
- Remove the pan from the heat for a moment in order to add the minced shallot and celery seed. Sauté these two together for one minute off of the heat (the pan will still be hot). Return the pan to the heat with the sautéd shallot and celery seed combined, turn the pan to medium heat. Add the sherry and vinegar, cook until the liquid is reduced by half. Add the cream and bring the pan to a gentle simmer, reducing the sauce just enough to your preferred viscosity (thickness).
- Place the pasta in the dishes, pour the sauce over the pasta, placing the scallops on top of the pasta and sauce. Complete with a garnish, if desired, of chopped chives. Enjoy!
~View more episode of The Simply Luxurious Kitchen here.