When you make dinner (or breakfast or lunch or whatever), what’s the longest you’re willing to wait before eating?
I’m also wondering if I’m unusual in that I don’t own a microwave.
This took about close to 50 minutes. 40 to 45 minutes for the roasted vegetables, 2 to 3 minutes for the scallops and < 5 minutes to plate everything.
Pan-seared scallops with roasted winter root vegetables
For the vegetables:
3 medium-sized potatoes, cut into chunks
3 Jerusalem artichokes, peeled and cut into chunks
1 shallot, peeled and quartered
2 tablespoons olive oil
freshly ground black pepper
juice of half a lemon
For the scallops:
1/2 lb. scallops
1 tablespoon unsalted butter
Combine vegetables in a Pyrex baking dish along with olive oil and a pinch of salt. Toss to coat. Roast at 350 F for 40 to 45 minutes. When vegetables are done, season to taste with pepper and lemon juice. Stir and let rest for a few minutes to let flavors blend. You can add some chopped parsley prior to plating.
Make the scallops while the vegetables are resting. Melt butter in a saute pan. Add scallops. Sear on one side, then flip on the reverse. Scallops are easy to overcook. The idea is to treat them as minimally as possible, no more than 2 to 3 minutes total cooking time. Season to taste with salt and pepper. Serve immediately.