Pan Seared Sea Scallops with Herb Butter
For the scallops -
1 lb. dry large sea scallops
1 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the sauce -
3 tablespoons unsalted butter, cut into six pieces
2 tablespoons finely diced shallot (1 medium shallot)
1/4 cup dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Rinse scallops under cold water. Pat the scallops dry with paper towels.
Heat a large nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Season to taste with salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Footnotes - Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.
Creamy Baked Leeks with Garlic, Thyme and Parmigiano
1 tablespoon unsalted butter
Kosher salt
8 large leeks (preferably with several inches of white)
2 teaspoons lightly chopped fresh thyme
1 cup heavy cream
2 large cloves garlic, smashed and peeled
1/3 cup finely grated Parmigiano-Reggiano
Heat the oven to 350 degrees. Rub the bottom of a shallow baking dish with the butter. Sprinkle 1/4 teaspoon salt over the bottom of the pan.
Cut the dark-green portion and all but about 1 inch of the light green off the top of the leeks. Peel away any tough or damaged outer leaves. Trim the ends by cutting the roots but leaving a bit of the base intact to hold the leek together. Cut each leek in half lengthwise. Gently wash each half under running water, fanning open the layers to rinse as thoroughly as possible. Pat the leeks dry and then arrange them cut side down in the baking dish. They should all fit snugly. Sprinkle with the thyme and 1/4 teaspoon salt.
Heat the cream and garlic in a small saucepan over high heat. As soon as the cream comes to a rolling boil (Do not let it boil over), remove the pan from the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks. Cover the leeks with a piece of parchment cut to fit inside the pan. Bake the leeks until the thickest ends are tender all the way through when pierced with a knife and the cream is almost entirely reduced, about 45 minutes. Sprinkle the leeks with the Parmigiano and salt to taste. Bake just until the cheese melts, 1 to 2 minutes. Transfer the leeks to a warm serving platter.
Arugula and Tomato Salad with Artichoke Hearts and Basil Vinaigrette
1 medium ripe tomato, cored and chopped
1 cup artichoke hearts packed in water, drained, rinsed, and quartered
5 oz. baby arugula (about 5 cups lightly packed)
2 tablespoons red wine vinegar
2 tablespoons basil pesto (store-bought is fine)
Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.
Raspberry Bars
3 sticks plus 2 tablespoons unsalted butter, room temperature
1 2/3 cup sugar
2 eggs
3 3/4 cups all-purpose flour
1 1/2 cups chopped, toasted hazelnuts
2 cups raspberry preserves
Heat the oven to 350 degrees. Butter a 9x13-inch pan. In an electric mixer, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and mix just enough to incorporate. Add the nuts and mix a little longer until just blended. Press about two-thirds of the mixture into the prepared pan. Spread with the raspberry preserves and then crumble the remaining dough on top. Bake for about an hour, until the top is lightly browned.
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