Seared Scallops with Cilantro Chutney

Scallops and Cilantro Chutney

The first weekend we were in Florida, we drove up to Sanibel Island to visit my aunt and uncle who live in Ft. Myers.  They have a wonderful friend who rented out her beautiful house to us for 4 incredible days.  It was absolute heaven.  Sanibel is a small island off the coast of Florida, and it’s main draws are shelling on its pristine beaches, biking, swimming……RELAXING.

Shelling beach, Sanibel Island

Check out the amount of shells!

It was wonderful.  We spent most of our days doing Dolce far Niente, which in Italian means the sweet art of doing nothing.  The house was perfect, 4 bedrooms, large living room, but the best part was the large screened in patio, where we ate ALL of our meals.  Everyday we came up with delicious food that we all enjoyed making together, family style.  It was pure heaven I assure you.

One of those days, my mother made a specific request that she wanted lobster tails.  But the ones that we were able to purchase were quite small, so we got the lobster, but I also decided on Scallops, which is something I hardly ever get to make in Spain.  And the best part was being able to prepare it with the wonderful ingredients that are native to South Florida, and some little cheats that my family had brought over, such as this amazing cilantro chutney.

This dish has an overall ease that is hard to beat.  Scallops cook quite quickly and are delicious on their own.  With the addition of the cilantro chutney, well it was just sublime!  I placed it over some julienned zucchini, just because we had that on hand, and over a bed of spinach, so we could get some heart healthy vitamins in!

Made in a flash, and eaten almost faster, it’s a dish you will love, I promise!

Seared Scallops with Cilantro Chutney

Serves 5

1 lb medium scallops

1 lime, juiced

2 tbsp olive oil

1 tsp butter

Salt and Pepper to Taste

1 small container of store-bought cilantro chutney

1 zucchini, julienned

1 garlic clove, minced

1 bunch of fresh spinach leaves, washed and stemmed

On a small plate, place the spinach leaves and drizzle with a little extra virgin olive oil, and decorate the plate with a few drops of the cilantro chutney if you want.  If you don’t, just plop it on top of the spinach and you’re good to go!

In a small frying pan, add a teeny drizzle of olive oil, and heat to high.  Add the julienned zucchini, garlic and sauté until just tender, about 5 minutes.  Keep warm.

In a large frying pan, add 2 tbsp of olive oil and tsp of butter.  Heat on high until smoking.  When you make scallops, the pan has to be extremely hot, if not they won’t sear and they’ll let out this gummy liquid that isn’t pleasant.  When the pan is super hot, add your scallops, and sauté on one side for about 1 minute, then turn to sear on the other side, one more minute.  Add the lime juice, salt and pepper, and sauté another minute or so.

On your plate, place a small bit of the warm zucchini, and top with 4 or 5 of the scallops.  Drizzle a little of the cilantro chutney.

Your taste buds will thank you!

From my (Sanibel) kitchen to yours,

Carla

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