Seared Scallops with Samantha Bann

If you refuse to accept anything but the best, you very often get it.

- William Somerset Maugham 

My mother recites that quote to me constantly. I believe that if you accept the least in quality food, whether you have purchased it or had it served to you in a restaurant, then why do it? Why would you ever settle for less? Such a wise woman, my mother is.

I shop at the grocery store daily to ensure that the food is of only the highest quality for my family. Yes, it’s a task, but at least I know it’s fresh. I always try to purchase organic when possible.

What’s funny is my mother sent me that Maugham quote today and it sparked this article, because she is so right. It’s not about being rude to your server if the food is cooked incorrectly; it’s not about the cook in the kitchen who doesn’t care if the meat is prepared properly; it’s about taking pride and ownership, not only in the work you put into every dish, but knowing that your guests and yourself are getting only the best quality product you can produce. It’s like fast food versus home-cooked foods. It’s the decision between steaming your vegetables to lock in the true nutrition versus battering and deep-frying them. They both taste great, but what would be the best for your body?

Seared Scallops with Beet Vinaigrette

8 oz beets

3 fluid ounces cider vinegar

3 tablespoons olive oil

2 tablespoons chopped dill

Salt and pepper to taste

2 lbs scallops (I like the large ones, if available)

Mixed greens

Julienne carrots

Julienne daikon

Method:

1. Simmer the beets in acidulated water until tender. When the beets are cool to handle, peel and chop them.
2. Place the beets and vinegar in a blender and blend until smooth.
3. Whisk in the oil. Season with salt and pepper and dill.
4. Dry the scallops with a paper towel and heat up a frying pan.
5. Sear each side; make sure to add a pinch of salt to each side.
6. You are looking to get a nice caramelization on each side; make sure they are cooked through, but not rubbery. (Scallops can be quite testy when cooking.)
7. Place a handful of mixed greens on the plate and drizzle your beet sauce on top.
8. Garnish with carrots and daikon.

 Until next time…Samantha Bann

www.vegasvalleycatering.com