Ingredient Spotlight: Sungold Tomatoes

Imagine Cherry Tomatoes that sport a snazzy orange skin and are bursting with unbelievable sweetness and floral qualities - there you have Sungold Tomatoes. These little orange guys start popping up at stores from the middle of summer to early fall. The ultimate Tomato for casual snacking, Sungolds are also a super addition to salads, canapes, and entrees. Their sunny color makes for a great visual pop.  

Sungold Tomatoes, Photo: NK

Today's dinner pairs sugary Sungolds with sweet sauteed Scallops and Pasta. If you are looking for a quick pasta dish that looks beautiful and tastes like everything good about summer, this is it!

NK's Spaghetti with Sungold Tomatoes and Scallops
Serves 2

Ingredients:
1 large Garlic Clove, minced or sliced thinly
1 teaspoons Crushed Red Pepper
1 Tablespoons Olive Oil
2 or 3 handfulls Sungold Tomatoes
2 Tablespoons Unsalted Butter 
10 small Basil Leaves, plus more for garnish
1/2 Lb Spaghetti
1/2 - 3/4 Lb Sea Scallops, small side-muscle removed, rinsed and patted dry*
Salt and Pepper
*If available, purchase Dry Sea Scallops - they have not been treated with a liquid that you find in many Scallops to keep their color. Dry Scallops are ideal because they allow you to get a nice golden sear on your scallops. If you cannot find them, make sure you pat your Scallops dry really well. You most likely won't achieve a golden brown crust but they will still taste good.

Method:
Set a large pasta pot of Salted water to boil.

In a medium nonstick skillet, heat 1 Tablespoons Oil and 1 Tablespoon Butter over high heat until very hot, almost to the point of smoking.

Season Scallops of both sides with Salt and Pepper and carefully place in the skillet.

Seasoned Scallops, Photo: NK

Cook 2-3 minutes per side (depending on the size of the Scallop) until cooked through but not overcooked. 


Remove Scallops to a plate when done and set aside. Once cool enough to handle, cut them into halves. 


If your pasta water is boiling, begin cooking the Spaghetti according to package directions.

 


In a second large skillet, heat 1 Tablespoon Oil over medium heat. Add Garlic and cook until fragrant, 1 minute or so. Add 1/4 teaspoon salt, 1/2 teaspoon Crushed Red Pepper, and the Tomatoes. Cook, semi-covered, for 8 minutes or more, tossing occasionally. If Tomatoes burst open, don't worry. I prefer to keep them whole so if they start to pop too much you can turn off the heat. If you don't mind them popping open, that's fine too!

Photo: NK

Once Spaghetti has finished, drain and return it to pasta pot. 

Stir in 1 Tablespoon Unsalted Butter, another few pinches of Crushed Red Pepper (or more if you like it spicy), and the 10 Basil Leaves. Toss until the butter has melted. 

Next, pour the Tomatoes into the pasta pot and season to taste with Salt and Pepper. A 1/2 teaspoon of Salt will give it nice flavor but the amount is up to you. 

Tossing with the Pasta, Photo: NK

Scoop Pasta and Tomatoes into your plate and top with the Scallops. Garnish with a Basil Sprig. 

Enjoy! 

Spaghetti with Sungold Tomatoes and Sautéed Scallops, Photo: NK 

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Ingredient Spotlight - Seared Scallops with Orange Beurre Blanc

Beurre Blanc:
A staple of haute cuisine. Fancy, tasty, yet oh so easy.

Photo: NK 

Master this accessible technique and your recipes will get oohs and ahhs in a jiffy. Beurre Blanc, or French emulsified butter sauce with white wine (plus lots of other goodness), is a component that adds luxury and rich, concentrated flavor to many dishes. Healthy it's not, but who doesn't love a heavenly butter sauce with a fancy-sounding french name? It really is as delicious as you might imagine.


Today's beurre blanc gets a twist from tangy oranges and ginger, making it a perfect foil to sweet, sautéed and gorgeously browned scallops. On the side - vibrant green cauliflower simply boiled until fork tender with a hint of lemon, salt and pepper. Pea shoots round out the meal with a fresh, springy flavor and bright green flourish to enhance the presentation. Here's how to execute this easy, delicious, and impressive dinner: 


Sauteed Scallops with Orange Beurre Blance, Pea Shoots and Green Cauliflower
Serves 2


Orange Beurre Blanc
Adapted from Beau McMillan's Recipe - The Food Network


1/2 Cup dry White Wine
1 Tablespoon Sherry Cooking Wine
1 1/2 Shallots, peeled and roughly chopped
1/2 teaspoon dried Ginger Powder or fresh chopped Ginger
1 small Bay Leaf
1 stick Unsalted Butter, cut into small slices
1/8 cup Heavy Cream
1/4 cup Orange Juice
1 teaspoon grated Orange zest


Method:
In a medium sauce pan over high heat, combine wine, sherry, shallots, ginger and they bay leaf. Allow to boil and reduce until consistency is syrupy 

Add the cream and cook until mixture reduces slightly more. 


Turn the heat to medium low and remove the bay leaf. 


Mix in each pat of butter slowly, one by one, taking care not to let the sauce come to a boil.


When all the butter has been stirred in, add the orange juice. 

Beurre Blanc with an Orange Twist, Photo: NK

Keep the sauce warm on the lowest possible heat, stirring occasionally. 


When ready to serve, strain solids out of the butter sauce and drizzle over desired protein.


Next up, prepare the cauliflower followed by the seared Scallops:


Fork-Tender Green Cauliflower
Serves 2-3

1 head of Green Cauliflower
1 1/2 Tablespoons Lemon Juice
Salt
White or Black Pepper 

Gorgeous Green Cauliflower, Photo: NK

Method:
Boil generously salted water in a medium to large sauce pan. 
When boiling, add the cauliflower florets and lemon juice.
Cook until fork-tender, 5-7 minutes, strain, and add a dash of salt and pepper to season.


Seared Scallops 
Serves 2


1 Lb Dry Sea Scallops
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
Salt and Pepper


Method:
Trim the muscle off the side of the scallops. 
Rinse with water and then pat until thoroughly dried.
Add the butter and oil into a large sauté pan over very high heat. 
Season the scallops with salt and pepper, and add to the pan once the butter and oil begin smoking. 
Sear the scallops for 2 minutes on each side, creating a nice crust on each end. 
Remove from pan and serve immediately. 


To Finish:
Plate scallops and drizzle with beurre blanc. Garnish with Pea Shoots or other micro-greens, sliced Oranges, and serve alongside the green cauliflower. 


Enjoy! 

Seared Scallops with Orange Beurre Blanc, Pea Shoots, and Tender Green Cauliflower, Photo: NK