A few months ago, scallops and vanilla appeared in our kitchen at the same time… before we knew it, they appeared in the pan at the same time and it was awesome! Who would’ve thought it?
Here, we’ve paired them with sauteed onions and peppers.
Here’s the recipe:
7-8 Large Sea Scallops (10-20 count/pound) $6.19
2 Tablespoons butter $0.20
1 Teaspoon vanilla extract $0.25
Yellow Onion $0.50
Red Bell Pepper $1.19
Salt and pepper close enough to free
Total cost for two: $8.33 or $4.17 per serving!
If your scallops are frozen, give them time to thaw out. Preferably, this will take place overnight and all day in your refridgerator, but if you’re really pushed for time, you can put them in a plastic bag submerged in warm water (not too warm!) a few hours ahead of time. If your scallops are fresh, you paid way more for them than we did.
For the onions and peppers:
Put In a skillet, add a drizzle of Extra Virgin Olive Oil or butter and let it melt/heat along with the onions and salt and pepper. When the onions appear soft (5-8 minutes ish), add the peppers and keep saute-ing until you’re ready to serve the whole dish.
For the (now thawed) scallops:
Put a different skillet on the stove and melt the butter over medium heat. As the butter is melted, prepare to add the vanilla extract. Once the butter is slightly bubbling, add the vanilla and let it simmer for 15-30 seconds. Next, add the scallops and turn them every 2-3 minutes depending on the size. Be very careful not to overcook the scallops… When they are whit(er) in color and slightly firm, take them off!
Create an artistic plate, and ENJOY!