Sunday and Monday
Closed (Appointments Only)
Tuesday - Saturday
Hours may vary. Please call ahead.
Oh the month of traditional family recipes – I’m really loving this kind of cooking! It’s been a great reminder that you can make delicious dishes with simple, fresh ingredients. I hope you’ll enjoy this easy dinner of scallops in a lemon-caper sauce and roasted veggies. It’s healthy, it’s bursting with flavor, and it’s very easy to prepare.
Tall Guy’s Sicilian Scallops Serves 2
1/2 c. + 2 tbsp. Extra Virgin Olive Oil
1 lemon, juiced
2 tbsp. hot water
2 cloves garlic, minced
3 tbsp. fresh parsley, chopped
1 tsp. dried oregano
1 tbsp. brined capers, drained
salt & pepper to taste
2 tbsp. butter
6-8 medium scallops
1 bunch asparagus
20 grape tomatoes
Preheat the oven to 400°. Cut thick ends off of asparagus and place on a cookie sheet. Cut tomatoes in half and place on cookie sheet. Drizzle 2 tbsp. olive oil over veggies and sprinkle with salt & pepper. Roast for 30 minutes.
Put 1/2 c. Extra Virgin Olive Oil in a small saucepan over low heat. Add lemon juice and water and whisk until combined.
Add garlic, parsley, oregano, capers, salt & pepper and continue to whisk. Keep warm on low heat.
Melt 2 tbsp. butter in a stainless pan over high heat. You want this pan to be really hot!
Pat your scallops dry with a paper towel.
Add the scallops to your pan when the butter is melted and has started to brown. You only need to cook scallops for about a minute on each side – let them get brown and don’t overcook!
When the scallops are cooked, plate them with the roasted asparagus and tomatoes. Spoon the lemon caper sauce* over the top and enjoy!
*If you’re not a fan of full capers, you can put the lemon-caper sauce in the blender for a few seconds – it will have a more creamy consistency.
You’ll also want to drizzle any browned butter remaining in the scallop pan over the top – so yummy!