Sizzling summer temperatures is no time to cook... unless we're talking scallops

OK, it's been a week since the last post, a week of hot sizzling weather in the Pacific Northwest. This is no time to cook with the highs reaching 98 (38c) during the day. The last thing one wants to do is crank up the oven or set the burners on high; however, exceptions and sacrifices can be made when the urge for fresh sea scallops set in. That's exactly what happened today. It was just the small burner for just a few minutes it must be said and in the end, any small amount of discomfort was well worth it. Scallops in a seafood rub, pan fried, and served over a bed of baby greens was pure delight.

Start with a seafood rub. You can find prepared seafood rub in your local store or you can make it from scratch. Making it from scratch will save you money and you'll have total control over the sodium level being used. A little of this and a little of that and you'll be amazed as to how it enhances flavors. For this home made rub, the following ingredients were used:

1 tablespoon of fine bread crumbs
1 teaspoon of flour
1/4 teaspoon of fine white pepper
a couple of pinches of lemon pepper (if available)
a couple of pinches of salt
a couple of pinches of garlic salt
1/2 teaspoon of brown sugar
zest from one lemon
1/2 teaspoon of Wasabi powder
a couple of pinches of red pepper flakes

In a jar or container with a lid, add all the ingredients and shake well so that everything gets well blended. Then prepare your scallops. You will need 10 large sea scallops for 2 servings. Rinse scallops well and then slice them in halves. Set them in a bowl and squeeze the juice from the lemon over them. Allow to sit for a few minutes and then drain the excess lemon juice out.

Add the scallops to the container with the rub, tightly seal and shake well so that all the scallops will be well coated with the rub. Now heat a tablespoon of olive oil and tablespoon of butter in a saute pan over medium high heat. When oil is hot, add the scallops and saute for about a minute on each side until lightly browned. Don't over cook these jewels or you will get nothing but chewy texture and you don't want that. When ready, remove them from the pan and set them on a towel and allow to cool a bit.

While scallops are cooling, prepare your salad dressing. You will need:

1 tablespoon of olive oil
1 teaspoon of sesame oil
juice from 1/2 lemon
salt and pepper to taste
1 teaspoon of sesame seeds
a couple tablespoons of fresh chopped parsley
1 clove of garlic well minced

Add all the ingredients to a salad bowl and mix thoroughly. Add the baby green lettuce of your choice, 1/2 tomato diced, and toss well so that all is well coated. Finally, add the scallops and toss one final time lightly. Serve on a chilled plate and enjoy.