Thursday, June 13, 2013

Seared Scallops with Pear Reduction

(I haven't blogged a recipe in a while, but I think this one makes up for it!)

In a cast iron pan over medium heat, combine 2 tablespoons of salted butter and 1 tablespoon lemon-infused olive oil.  When the oil is hot, add a half pound (approx. 8) sea scallops that you've dusted with salt and pepper to taste.  Sear for approximately 2 minutes on each side and remove to a warmer plate or into foil, to keep warm.

Immediately upon removing the scallops, add 2 medium pears, peeled, cored, and diced (overly ripe pears work GREAT for this) and stir vigorously.  Add in 1 tablespoon brown sugar and continue to stir.  If your pears are very ripe, they will start to thicken the reduction, which is what you want.  If they aren't as ripe, make sure to slice them very thin so that they will break up as they soften.  After five minutes, add in 1 tablespoon of Greek seasonings (this can be a mix of oregano, mint, rosemary... anything that is a native Mediterranean herb) and stir well. 

Add in the scallops and cook for 30 seconds before flipping, making sure to keep them coated with the reduction.

Serve immediately (serves 2).

By the time I took this picture, we were already chowing down...

We served this with a cold summer kale salad, potato rolls, and a herbed wild rice.  Needless to say... Peter doesn't have leftovers for work tomorrow. Delicious!


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