Seared scallops with pea purée

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Barrak and I ran a road race downtown this morning – he, a 15k, me, a 10k. Afterward, we had a hot breakfast at North Star Cafe in Clintonville, then popped into the new gourmet grocery store in our old neighborhood, Lucky’s Market.

They had a nice looking seafood case, and I’d been wanting to try this scallop recipe, so I went for it. Six big sea scallops were $14.

I’ve never made scallops at home before and it couldn’t have been easier. The guy at Lucky’s told me to blot them with paper towels first so they’re very dry. Then get your skillet screaming hot until your olive oil is shimmering, place the scallops in, and don’t touch them for 2-3 minutes. If you try to flip them and they’re still sticking, they’re not done.

This whole dish took about 10 minutes.

Click here for the recipe, found on a blog called It’s a Keeper. Next time, I would probably add a little more parmesan or salt in the pea puree.

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Here we are post-race, happy to be done and heading for breakfast!

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