Seared Sea Scallops with Sizzle

As I sit all cozy in my home, cup of coffee in one hand, I take a moment to reflect on this year thus far. And to remember to thank God. Sometimes we say thank you for the little things. Other times we realize just how blessed we truly are.

Here in California (like most of the country, I think) 2022 did not fade into the night quietly. Rains, rains and more rains. After years of drought, even the parched lands could not absorb all that rain. Every Year Year’s Eve we get together at my sister’s house for a night of merriment and games and plenty of food. But the rains came. Our family farm was an island surrounded by floodwaters. My Dad and his wife stayed put, keeping an eye on the animals. By the time the evacuation order was issued, the roads in and out of the farm were under water. They were the first to cancel attending sis’s party. Many other guests decided it was best to stay home. The thought of heavy rains and idiots on the road after ringing in the New Year was just too much. We live south of the family homestead now. While there were flooded roads, sixty miles to the south the storm wasn’t bad. And so we headed out with a car filled with food to share for those brave (or crazy) enough to venture out.

All that food we brought was a Godsend in many ways. After ringing in 2023, we had trays upon trays to organize and load up. Normally we’re on the road shortly after midnight. Normally the party is larger, and there aren’t many trays left to pack up. This was not a normal night. And the delay heading home meant we reached the freeway onramp later than planned. For us, that delay was a blessing. Others weren’t as fortunate, unaware of what was headed their way. The level broke in two places just east of the freeway, sending water rushing over the roads and surrounding properties. Many were stranded that night. One man died. The highway patrol were quick to respond, closing the onramps within minutes of the breach. The fact that a patrol substation was just up the road helped, I’m sure.

Our one-hour drive home turned into a two hour adventure. It wasn’t until New Year’s Day that we learned just how bad things had gotten. Just look at this areal view.

One less dish to pack, and who knows. Some may say we were lucky. I’d rather think we were blessed. As for the family farm, it was spared. The property is just a few miles upstream of the breach. Thank you Lord. And comfort those that are still saddled with the aftermath of this mess. What can I say? 2023 sure made an entrance!

Alleluia, alleluia
God was reconciling the world to himself in Christ,
and entrusted to us the message of reconciliation.
Alleluia, alleluia

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Today is a beautiful Friday. What better way can there be to celebrate the day than to share a meal with those we love? This Tomatillo Sause was beyond amazing! All summer we grew Tomatillos in our garden. There were plenty of Salsas and Verde Sauces. Yet there were more tomatillos than we could use in a single season. That’s when a friend said tomatillos can be frozen, let in their husks. So now we’ll be having home grown tomatillo dishes all winter long.

Being able to tend to a garden is a blessing that gives back. Gardens are meant to be shared with the community, with family and friends alike. Praise be!

Seared Scallops in a Creamy Tomatillo Sauce
Creamy Tomatillo Sauce
10 Tomatillos, husks removed
2 Serrano Peppers
1/2 White Onion, quartered
Red Pepper Seasoning to taste
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 Garlic Clove
Salt to taste
Black Pepper to taste
1 teaspoon Chipotle Seasoning
1 tablespoon Butter

Peel tomatillos, cut in half and place on a rimmed baking pan. Stem Serrano Peppers, add to the pan. Cut onion in half, reserve half for another purpose.

Quarter remaining half, add to the pan. Sprinkle with dried chili powder, toss.
Place under the broiler, roast until beginning to blister, about 10 minutes. Let cool, about 20 minutes.

Place tomatillos, peppers and onions in a blender. Puree. Add sour cream, cilantro and garlic, blend well.

Season to taste with salt, pepper and Chipotle seasoning. Set aside until ready to heat.

Place sauce in a sauce pan over medium-low heat. Warm gently. Just before serving, add butter, whisk in off heat.

Seared Scallops
1 lb Sea Scallops
Cumin to taste
1 tablespoon Jalapeno Olive Oil
1 tablespoon Butter

Pat scallops dry. Season to taste with cumin. Set aside.

Heat a cast iron skillet over high heat. Add a little Jalapeno Oil to the pan, swirl to coat. Let skillet heat until almost smoking. Reduce heat to medium-high to maintain sizzle. Add butter, swirl pan.

Place seasoned scallops in the hot skillet, let blacken 2 or 3 minutes undisturbed. Turn scallops once, let cook about 1 minute longer.

Spread sauce out on individual plates. Divide scallops between the plates, serve and enjoy.

Delicious with a spicy rice and a pitcher of margaritas. Enjoy!