A Rainy Day Spring Supper

By Katie Barreira

Rain, rain and more rain. Phooey. Not even my LED lights are helping to brighten this late-spring gloom. Well, if I can’t play like it’s May, or dress like it’s May, then I’ll simply have to eat for the season.

Here’s a quick, farmers’ market-inspired supper that’s perfect for a low-energy weeknight. Even though this single-skillet meal is minimalist in time and effort, it’s boldly flavored, dramatically refined and exceptionally healthy! It’s recipe for good cheer.

Seared Scallops with Shitakes and Snap Peas
Serves 2

1 tablespoon, plus 1 teaspoon canola oil, divided
¾ pound large sea scallops
Salt and pepper
½ pound shitake mushrooms, stemmed and sliced
1 teaspoon light brown sugar
½ pound sugar snap peas
2 tablespoons rice wine
1 tablespoon soy sauce
Toasted sesame oil, for drizzling

1. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Dry scallops between paper towels then season with salt and pepper. Add to pan and cook undisturbed until a deep golden crust has formed and the scallops release easily from the pan, about 2 minutes. Flip and cook until just barely cooked through, 1 to 2 minutes more; there should still be a thin, opaque, peachy-colored ring around the center each scallop. Transfer to a plate and tent loosely with foil to keep warm.
2. Add the remaining 2 teaspoons canola oil and mushrooms to the pan and cook, stirring, 2 minutes; sprinkle brown sugar over mushroom and cook 1 minute more. Add snap peas and ¼ cup water and cook until the pan is dry, 2 to 3 minutes. Add rice wine and soy sauce and toss to coat. Divide vegetables between 2 shallow bowls, arrange scallops over top and drizzle with toasted sesame oil.

Serving Suggestions: I like to plate this dish over a thin layer of baby spinach, but if you want to bulk it up, or stretch to feed 4, just serve over rice.

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