5 Star Saturday Night

Garlic Haricots Verts, Seared Scallops, Orange Buerre Blanc

My husband and I don't go out to dinner often, but we love trying to create restaurant-quality dishes at home.  Last Saturday night we made a FANTASTIC dinner in our own kitchen and we couldn't have been prouder of the the outcome.  This meal might seam fancy, but using frozen haricots verts and frozen wild New England scallops from Trader Joe's, we made a 5 star dinner on a 1 star budget!  Enjoy!

Garlic Haricots Verts
(Serves 4)

2 lbs of frozen haricots verts (thin grean beans)
4 cloves garlic, minced
2 Tbls. extra-virgin olive oil
Kosher salt and pepper to taste

Heat a saute pan over medium-high heat.  Add olive oil and then the haricots verts a minute later.  Cover and cook until the haricots verts are thawed but still have a bite to them.  Uncover and add garlic.  Cook until all the water has evaporated and the haricots verts are cooked to your liking.  Make sure the garlic doesn't burn or it will become bitter.  Add salt and pepper to taste.  Enjoy!

Orange Buerre Blanc


2 large oranges (You'll need the zest of one and the juice from both)
1/2 of a small onion or 2 shallots, minced
1/4 cup white wine (preferably pinot grigio or sauvignon blanc)
1 1/2 sticks of unsalted butter
Pinch of kosher salt, to taste

Place a small saucepan over high heat and add orange zest, orange juice, onion/shallot, and white wine.  Let cook until the liquid has reduced by half.  Reduce heat to medium-low and whisk in butter one tablespoon at a time (do not add the next tablespoon until the previous one is fully melted).  Add salt to taste and serve.  You can strain the sauce if you'd like.  Enjoy!

Seared Sea Scallops
(Serves 2-4 people)

1 lb 10-20 count sea scallops (I buy the frozen ones from Trader Joe's)
1 Tbl. extra virgin olive oil
1 Tbl. canola or vegetable oil
Kosher salt and pepper to taste

Pat dry the sea scallops (the drier they are, the better they sear).  Season with salt and pepper.  Heat a saute pan over high heat and add oils.  When oils starts to slightly smoke, place the scallops in the pan and DO NOT MOVE THEM!  If you move them, they will not develop a nice crust.  Also, don't crowd the pan with too many scallops.  Let cook undisturbed for 2 minutes.  Flip over and let cook for another 1-2 minutes.  My secret to perfectly cooked scallops is to touch them.  Undercooked scallops will feel slightly soft/gooey.  Perfectly cooked scallops will ever-so-slightly spring back when you touch them.  As soon as they feel like this, take them out of the pan.  Serve immediately.  Enjoy!