I love making sea scallops. They’re sweet, juicy and take only a couple of minutes to cook. For this dish, I topped the scallops with crunchy chopped peanuts and finished them with a brown butter sauce that adds a nutty depth of flavor.

The secret to tender, juicy scallops is a quick sear, just 1 minute per side. They should still be slightly translucent in the center and will finish cooking off the heat.

Another important tip is to pat them dry with a paper towel before cooking, which helps them develop a beautiful golden crust. Chopped baby kale tossed with fettuccine rounds out this fast meal.

HELPFUL HINTS:

Peanuts and kale can be chopped in a food processor. Chop peanuts first and then kale. No need to wash processor in between.

Any type of long cut pasta such as spaghetti or linguine can be used.

COUNTDOWN:

Place water for fettuccini on to boil.

Chop peanuts and kale.

Make fettuccini dish.

Cook scallops.

SHOPPING LIST:

To buy: 3/4 pound sea scallops, 1 small bottle dry roasted unsalted peanuts, 1 container panko breadcrumbs, 1 container fettuccini, 1 can olive oil spray, 1 container baby kale

Staples: olive oil, butter, garlic, salt and black peppercorns.

Peanut Crusted Sea scallops with Fettuccine

Recipe by Linda Gassenheimer

4 cups coarsely chopped baby kale

1/4 cup dry roasted, unsalted peanuts

2 tablespoons panko breadcrumbs

4 ounces fettuccine

2 teaspoons olive oil

Salt and freshly ground black pepper

Olive oil spray

3/4 pound sea scallops

1 tablespoon butter

3 garlic cloves

Fill a large pot three quarters full of water and place over heat to boil. Chop peanuts in a food processor and remove them to a bowl and toss with breadcrumbs. Set aside. Add kale to the food processor and chop and remove. Add fettuccini to boiling water. Cook 6 minutes. Add chopped kale and continue to cook 2 more minutes. Remove 2 tablespoons of pasta water to a bowl and add olive oil. Drain fettuccini and kale and add to the bowl. Toss well and add salt and pepper to taste. Divide in half and serve on two dinner plates. Heat a large skillet over medium high heat and spray with olive oil spray. Add scallops and sear 1 minute. Turn them over and sear 1 minute. Remove to a plate and add butter and garlic to the skillet. Cook until butter starts to turn slightly brown. Return scallops and cook 1 minute. Sprinkle peanut mixture on top of the scallops. Serve the scallops and sauce with the fettuccine and kale

Yield 2 servings.

Per serving: 681 calories (35 percent from fat), 26.5 g fat (6.3 g saturated, 10.4 g monounsaturated), 70 mg cholesterol, 46.2 g protein, 70.9 g carbohydrates, 6.5 g fiber, 448 mg sodium.

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