Lately, it has seemed like a challenge to get in my kitchen on a week night and cook a good meal. By the time I leave work and get home, the last thing I feel like doing is cooking and cleaning! However, if I already have completed my grocery shopping earlier in the week, once I start cooking and pour myself a big glass of Pinot Noir, I am totally in the zone. This dish reminded me why I love to cook (and eat) so much.

It’s mid June here in Austin, TX… so that means its already pretty hot outside. The summer heat tends to kill my appetite so I’m always looking for satisfying but light dishes. I love this recipe because everything I used is in season so it’s perfect for the hot months. You will absolutely love this recipe – please give it a try!

For this recipe you will need:

2 Tbsp olive oil
1 shallot, finely chopped
1 small red bell pepper, small dice
2 cloves garlic, minced
1/2 cup dry white wine
2 cups corn (frozen or husked off the ear)
1 cup chicken stock
1/2 tsp fresh tarragon, chopped
1/2 tsp ground cumin
1/2 tsp smoked chili powder
3/4 cup heavy cream
Salt and Pepper to taste

2 Tbsp olive oil
8 U-10 scallops, side muscle removed, patted dry & sprinkled with salt and pepper on both sides
1 Tbsp unsalted butter

4 Tbsp olive oil
1 (10 oz) package baby spinach
1 tsp lemon zest
Salt and Pepper to taste
Microgreens, garnish (optional)

In a large saute pan, heat 2 Tbsp olive oil over medium heat. Add the shallot and red bell pepper and cook until tender, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. *Garlic burns easily.*

Deglaze the pan with the white wine and reduce to au sec (nearly dry/evaporated) before adding the corn to the pan. Add 1/2 cup chicken stock and allow to reduce. Add the remaining 1/2 cup chicken stock, fresh tarragon, ground cumin, and smoked chili powder. Simmer over low heat for about 8-10 minutes, until the corn thickens up. Allow all of the flavors to come together. Right before serving, add the heavy cream and season with salt and pepper to taste.

In a separate saute pan, heat 2 Tbsp olive oil over high heat, sear the scallops on one side until they are nicely browned, about 4-5 minutes. Β *You will know when to flip when the scallops do not stick to the pan.* Turn the scallops over and cook for an additional 3 minutes. Add 1 Tbsp butter to the pan and baste the scallops with a spoon. Remove from the heat.

Lastly, saute the spinach in 4 Tbsp olive oil over high heat. Sprinkle with salt and pepper and fresh lemon zest. The spinach should be slightly fried from all of the hot oil.

 

All you have to do now is pour yourself a glass of white wine that you used to cook with and enjoy your delicious, homemade meal. Bon Appetit!

 

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