“This better be worth it,” I thought as I walked over to the alarm and wildly waved a dishtowel to clear the smoke away.
Here’s a bit of background on the recipe —
The inspiration for this recipe came when my mom mentioned last week that she had made something she thought I would like. “I put some prunes in a small pot and boiled them until they were soft,” she explained. “Then I pureed them with the hand blender and poured the sauce over Brie cheese to bring to a Super Bowl party your father and I attended.”
A super simple, slighty sweet sauce? That did sound good. My recipe-creation brain started whirring. What else could I put the sauce over? Brie cheese is a wonderful treat – but a lousy foundation for a recipe on a paleo blog. Crackers, which my mom also said she used, were also out. Chicken and pork didn’t seem right. I wanted something buttery and rich. A few days later, I realized scallops would be perfect.
All was well, until I went to Whole Foods and almost passed out. Scallops were $24.99 per pound! They were big, lovely scallops, but that’s a lot of money. I scaled back my plan to make a six-scallop entrée for Matt and I to making us each a three-scallop appetizer.
As I picked up the prunes, I realized there was another problem — an image problem. A recipe that included “boiled prune sauce” was not going to be a hit on the blogosphere. On the spot, I re-branded it “dried plum sauce.” Much better.
Everything went smooth until the fire alarm situation occurred. There’s got to a way to sear something without setting off our fire alarm. I’m pretty sure turning on the exhaust fan would be a good first step. But I never remember to do that until I notice the cloud spreading across the ceiling and the alarm blaring.
Once I waved the smoke away from the detector and turned on the fan, everything else fell into place.
And once I put the first bite into my mouth, I swooned. It was SO worth it. If you love someone, make these for them for Valentine’s Day.
Seared Scallops with Dried Plum Sauce
Dried plums, 3
Water, 1 cup + extra as needed
Ghee, 2 tablespoon
Salt, 1/2 teaspoon
Pepper, 1/2 teaspoon
Garlic powder, 1/2 teaspoon
- Cut dried plums into quarters. Add to small saucepan with 1 cup water. Turn heat to high and boil dried plums for 10-15 minutes until soft, then remove from heat.
- Using hand blender or food processor, puree mixture until smooth. Add extra water as needed to make sauce smooth and slightly runny. Set aside.
- Combine garlic powder, salt and pepper.
- Pat the scallops dry with a paper towel. Then sprinkle spices on both sides of scallops, using up all the spices.
- Place ghee in a small skillet on stove. Turn heat to high – and turn on exhaust fan if you have one. Once ghee is melted and super hot, place scallops in the pan. Let them sear for 2 minutes without moving them. Flip and sear for two minutes on the other side. Remove from heat. They will continue cooking a bit, so don’t worry if they are slightly translucent still in the middle. Note: The scallops I used were about 1 or more thick. If yours are smaller, you may need to reduce cooking time.
- Remove scallops from pan. Add dried plume puree, mixing with ghee remaining in pan.
- When mixed, use sauce to top scallops. Serve immediately.