Next time I will probably use my cast iron skillet to get more of that nice crispy sear, but they were tender and perfectly cooked. Just make sure you rinse them well and pat dry before cooking. For an alternative, coat the scallops in GF breadcrumbs and give them a quick broil. Or serve them in a wilted spinach salad, à la Macaroni Grill. I see a lot of pan-seared scallops in my future this summer, when using the oven is just too unpleasant.

I paired my scallops with roasted veggies - not as photogenic but they tasted great. I chopped up a small eggplant, green pepper, onion, and asparagus. Put them in a foil-lined pan (or not, but it makes cleanup easier) and drizzle everything with olive oil. Mix it up with your hands to make sure it's all evenly coated and season with some kosher salt and pepper, and if you are so inclined, a few garlic cloves and/or balsamic vinegar. Pop it in the oven at about 400-450° for 30 to 40 minutes, stirring once or twice. Super easy and extremely tasty.
To complete my weekend wrap-up, I'd like to give a big celiac raspberry to Texas Roadhouse, which, in a rare turn for national chains these days, does not have a GF menu. I'm not sure what I expected from a restaurant that encourages patrons to drop peanut shells on the floor - classy! And the newly-added indoor caution sign is a bit "too little, too late" for those with severe peanut allergies. In my defense, it was close and I was starving. (I feel fine after having a sirloin sans seasoning, baked potato, and plain steamed broccoli, however.) I won't even mention the guy with the swastika tattoo. Check, please!
Your picture totally makes me want to sear scallops for dinner, which is fairly impressive because I really hate scallops. Great picture! :D
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