When I discovered that the Tuesday farmer's market where I pick up my CSA box had a seafood vendor, I got really excited. He carries oysters, clams, shrimp, and, one of my favorite foods, scallops. And it really exhibits one of the reasons you should buy local - his prices aren't as high as you would find in the grocery store. Now, on my budget, I still can't afford to visit every week but the Hubs and I picked a Tuesday night a few weeks ago for a date night in and I picked up a pound of scallops.
After I picked up my scallops, I walked around to browse and I came across a vegetable I had never seen before - Magda squash. It is a Mediterranean vegetable known for its nutty flavor. It is more expensive than your average squash (at least it is here) but I was intrigued and thought it would be a good compliment to our scallops.
This is a perfect meal for summer. It is nice and light leaving you satisfied but not overly stuffed.
LEMON BUTTER SEARED SCALLOPS WITH MAGDA SQUASH
1 lb. fresh scallops
kosher salt, to taste
2 cloves garlic, finely minced
1 lemon, zested
juice of 1/2 lemon
3 Tbsp. butter
1 magda squash, sliced
Brush squash with olive oil and season with salt and pepper. Cook on a grill pan or grill until soft.
Meanwhile, pat scallops dry. Season with salt. Heat pan on high heat and wait for pan to become very hot. Add butter and let it just melt. Add scallops, garlic, lemon zest and juice. Cook the scallops until they are golden brown, about 1-2 minutes on both sides depending on size. (The scallops should still be somewhat translucent in the middle because they will continue to cook.) Remove scallops from pan and pour extra sauce on top.