Live Real. Eat Real.

Blog

Scallops with Meyer Lemon Pan Sauce

As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah!

You know, all those people who unsubscribed because I’m “no longer relevant,” what with my lentils and quinoa and photos of crocus, are going to be disappointed that they missed this one.  It may not be Whole30 compliant, but it’s pretty straight-forward paleo/primal, and it’s absotively-effing delicious.  To say nothing of quick and drop-dead simple.

Oh, well.  Their loss.

Anyhoo, Meyer lemons.  I’d heard of them, but had never actually seen one until last week when I chanced upon a small bag of them at the local supermarket.  I eagerly bought it and left it on the counter while Beloved and I traipsed down to southern Ohio for an extended weekend of dominoes, hot tubs and other middle-aged fun and games (ahem).

I thought the Meyers, which are believed to be a hybrid of standard lemons and mandarin oranges, giving them a deep yellow color and sweeter, more floral flavor than your average, run-of-the-mill lemon, would be fine.  After all, I buy citrus all the time in season and it all does quite well sitting on the counter for several days.

Meyer lemons, not so much, unfortunately – all but one of them were beginning to rot when we returned on Monday.  Disappointed, visions of Meyer lemon goodies in the form of pies and pound cake quickly banished, I salvaged the one good fruit and began to wonder what I could do with it.

Once I’d remembered the scallops, it was easy.

Our butchers, Whitefeather Meats, have recently found a good source of wild, sustainably caught seafood, and last week we were pleased to see scallops in the seafood case.  They’re my absolutely favorite shellfish, so we bought them eagerly and when faced with no leftovers for lunch yesterday I decided it was time to consume them – pan-seared, they take all of about 8 minutes.  Coming up with the sauce took little time, and served with leftover Roasted Root Vegetable Hash, we were eating lunch in the comfort of our home 15 minutes later.

Let me just say, the Meyer lemon pan sauce is outstanding – I was literally licking it out of the pan as I cleaned up afterward.  It would be great on shrimp as well as chicken, so if you don’t do shellfish you can still make it and it will still be outstanding.

No Meyer lemons?  No problem – this would work well with your regular, garden-variety lemons, although you might want to increase the amount of honey and/or butter slightly, to keep it from being too acidic (which is the whole point of the honey and butter in the first place).

Scallops with Meyer Lemon Pan Sauce.  So simple and easy, but impressive enough for company!

Click the image to enlarge

5.0 from 2 reviews

Scallops with Meyer Lemon Pan Sauce
 
Serves: 4
Ingredients
  • 1 pound sea scallops
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • the juice and grated zest of 1 Meyer lemon
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon honey, or to taste
Instructions
  1. Rinse the scallops and pat them dry; sprinkle both sides liberally with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a wide, heavy skillet over medium-high heat until the butter begins to foam.
  3. Place the scallops in the skillet and cook until lightly browned but still opaque in the center, about 3 minutes per side. Remove to a plate; cover and keep warm.
  4. Reduce the heat to medium and continue cooking the liquid in the pan until it becomes a light golden color, stirring frequently, about 1 minute. Stir in the lemon juice, scraping up any brown bits, then the zest, rosemary and honey. Continue cooking, stirring constantly, until the sauce is reduced and almost syrupy (this should take less than a minute). Remove from the heat and stir in the butter until melted.
  5. Plate the scallops and drizzle with the Meyer lemon sauce. Serve immediately.
  6. Nutrition (per serving): 211 calories, 13.2g total fat, 42.5mg cholesterol, 446.6mg sodium, 279mg potassium, 11g carbohydrates, 1.4g fiber, 4.3g sugar, 14.1g protein


Random Tuesday Spring Fever

Stacy

You know, it’s been ages since I’ve participated in Random Tuesday Thoughts, so why the heck not?  Tomorrow, I shall endeavor to have a recipe for you that involves sea scallops and Meyer lemons.

~~~~~~

On a whim, early last week, Beloved and I booked a cabin at Hocking Hills State Park.  We drove down Friday morning and came back yesterday afternoon.  It was wonderful – peaceful, with beautiful and sunny, if a tad chilly, weather.  We purchased what turned out to be a pretty large set of dominoes and set about teaching ourselves a couple of games.  There were marathon sessions of Chicken Foot when we weren’t in the hot tub or taking lovely strolls to see sights like this:

Waterfall
Click the image to enlarge

Unfortunately, our hopes of having no cell phone reception were dashed.  The kids found us anyway.

~~~~~~

The cabin was equipped with satellite television and had both The Food Network and The Cooking Channel.  At one point over the weekend, while playing dominoes, I watched Alton Brown make cottage cheese.  I am SO doing that this weekend – I love the stuff.  Always have.

~~~~~~

And while we’re at it, let us be eternally grateful that there is not a Tim Horton’s in Podunk, Ohio.

*stands up*

Hello, my name is Jan and I am powerless over honey crullers.

~~~~~~

It proceeded to rain all day yesterday and when we got home, I was loathe to put away my new camera so I ventured outside and took this photo:

CrocusClick the image to enlarge

The crocus are coming up, and I can’t tell you how absurdly pleased and excited this made me.  Or maybe I can, since I spent 10 minutes hunched over this, attempting to protect my camera with a lawn and leaf bag. I’m sure the neighbors were amused, if not bemused.

“Mabel, that crazy woman across the street is lying in her flower beds, in the rain, with a plastic bag over her head.”

~~~~~~

And that’s all I’ve got for today.  You can wake up now, and go visit Stacy to see what other Randomness is going on.





From the blog

  • Random Tuesday W.T.F.

    I am going to dispense with the usual pleasantries that normally accompany Random Tuesday Thoughts and keep this entry brief, for reasons that will …


  • Lamb Dirty Rice

    I can’t begin to tell you what compelled me to make dirty rice for Sunday brunch and serve it with Sous Vide pork belly …


  • Scallops with Meyer Lemon Pan Sauce

    As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah! You know, all those people who unsubscribed because I’m “no longer relevant,” what …




Archives