This is a great dish to have as part of a surf-and-turf meal with some filet of beef or just by itself. Thanks to Alex for this recipe/creation!
6-7 Sea Scallops (about 2/3 of a pound)* $6.00
1 red pepper $1.19
8 ounces of white mushrooms $1.49
2 tablespoons olive oil $0.20
Tuscan herbs (dried)** $0.25
Total Cost: $9.13
Saute the peppers and the mushrooms in a non-stick skillet with 1 tablespoon of the olive oil and a teaspoon or so of the tuscan herb blend. Take these off as the peppers begin to get soft – approximately 7-10 minutes depending on your preferences. Retain the oil in the pan.
Add the other tablespoon of the olive oil and let the pan continue to heat on the stove. As smoke starts to wisp up from the pan, add the scallops. They should sizzle when you put them on the pan. (Try putting just one scallop on first to see if it does, if not, the pan needs to heat up more so you can sear the scallops.) After about 2 minutes (depending on the size of your scallops) turn them over and sear the other side. For the last 2 minutes of cooking, add the peppers and mushrooms back in the skillet to heat them up a bit as well. After these two minutes, the scallops should look seared on both sides and more white than they used to be. Take it all off of the heat and ENJOY!
* This recipe works with any sized scallop. Though we are not particularly enthralled with the little bay scallops, this may be a good chance to up the frugality and still retain a lot of taste. As you can see, the scallops in the picture are actually much smaller than the great big scallops that we usually use and that the recipe actually calls for.
**Tuscan spice blends should be pretty easy to find. If you are lucky enough, use Penzey’s Tuscan Sunset blend of spices, but if not, experiment with other blends from your grocery store. We’ve also been known to find some pretty tasty spices at places like TJ Maxx, Marshall’s and even Tuesday Morning.