Sea scallops are one of my favorite foods. This quick and easy preparation makes them shine: they are pan-fried and then finished with a sauce of white wine, lemon, capers, and anchovies. The sauce is pretty hefty, but the scallops can handle it. As usual with dishes like this, for best results it is important to use high quality ingredients and to never over-cook the scallops. Click here to find out how to shop for scallops. This is another recipe by Biba Caggiano, but it is also an Italian classic. A similar sauce can also be used for chicken or veal cutlets. Here is my version of this dish. I prefer to use salted capers and mince them.
16 scallops (about 450 grams or 1 lb)
4 Tbsp extra virgin olive oil
1 garlic clove, peeled
1/2 Tbsp capers, rinsed, dried, and minced
1-2 anchovy fillets, chopped, or a similar amount of anchovy paste
180 ml (3/4 cup) dry white wine
1 tsp lemon zest
juice of 1/2 lemon
1 Tbsp butter
1 Tbsp minced fresh flat-leaf parsley
These blueberry muffins are very simple to bake: mix dry ingredients, mix wet ingredients, combine, fold in blueberries, and bake. They are very tasty and perfect for breakfast or tea.