Who doesn't love this time of year? Late summer, when we are past the hottest days and have shut off our air conditioners for the most part. We open our windows at night and let the cool breeze drift in. The moment in time before the crush of school begins with lazy summer evenings. Even the vegetables love this time of year. Greens, tomatoes, watermelon, root vegetables!! Yum, yum, yum.
We were in a rush today and our trip to the farmer's market on Cortelyou Rd was quick but fruitful. Tonight's menu....
Pan Seared Sea Scallops with Garlicky Oven Roasted Tomatoes and Basil and Sauteed Bok Choy
1/2 box Whole Wheat lingunie
1 pt grape or cherry tomatoes
6-8 basil leaves chopped
3 cloves garlic
8 sea scallops cut in half
1 lemon
4 small clusters baby bok choy
Salt and Pepper
Preheat oven to 375 and put a big ol pot of water on the stove to boil. Don't forget to generously salt your water.
Mince two garlic cloves. Add grape tomatoes, minced garlic, olive oil salt and pepper in bowl and toss to coat. Place coated tomatoes on baking sheet. Bake for 20 minutes, or until tomatoes have burst and are starting to brown slightly.
When water reaches boil add linguine and cook until al dente, 8 ish minutes.
Sprinkle both sides of your scallops with salt and pepper. Heat a medium size skillet over medium high heat with olive oil, until pan becomes hot but not smoking. Add Scallops to pan (they should sizzle when they hit the pan). Cook on each side for 3 minutes. Scallops cooked this long will be well done. Squeeze lemon juice over scallops in last minute of cooking.
Slice the other clove of garlic into slivers. Chop off the bottom of the bok choy but leave the stem and leaves intact. Add olive oil, bok choy and garlic to large heated pan. Season bok choy with salt and pepper. Cook for 1 minute at the most. Bok Choy cooks fast!
