I am hosting our Movies & Munchies group this month and chose the Netflix film Terri McMillan Presents: Tempted by Love.
I came across this movie by accident while hibernating inside my house during the deep freeze that has lasted nearly a month here in Michigan. I enjoyed it enough that I wanted to watch it again with my foodie glasses on and asked the others to join me. It is a love story so perfect for the month of February.
This dish is inspired by the opening scene of the movie, in which Ava is overseeing the kitchen staff at a high-end European restaurant. You see a perfectly cooked steak being sliced, a perfectly seared scallop being garnished, and a pasta being made without pine nuts because a customer has an allergy.
Ava is a Michelin-starred chef working in Europe, recently diagnosed with rheumatoid arthritis, which is affecting her hands. Ava is called home to South Carolina to care for her aunt, who was injured in a fall. Ava meets Luke, who aspires to become a chef. The rest of the movie is predictable but enjoyable, making me laugh out loud several times and warming my soul and heart in this freezing weather.
It is a great way to spend an afternoon, and the food inspiration is phenomenal. From high-end restaurant fare to classic Southern cuisine served up with love. I understand that there is a sequel to this movie planned, and I look forward to watching it when it comes out.
I will be creating a roundup of other recipes inspired by this film, created by my fellow bloggers, at the end of this month. If you are a foodie who blogs or posts on Instagram, feel free to join us, and I will include a link to your post. Simply leave a comment below with a link to your post and recipe.
These tender sea scallops in this rich, savory sauce are wonderful served over pasta or rice, but would be just as scrumptious on their own, with crusty bread to sop up the sauce.
Yield: 2 servings
Seared Scallops with Tomatoes and Basil
These tender sea scallops in this rich, savory sauce are wonderful served over pasta or rice, but would be just as scrumptious on their own, with crusty bread to sop up the sauce.
Prep time: 3 MinCook time: 15 MinTotal time: 18 Min
Ingredients
- 12 oz. sea scallops
- salt and pepper, to taste
- 3 1/2 T. butter, divided
- 1 T. olive oil
- 1 shallot, peeled and minced
- 2 cloves garlic, minced
- 1 c. cherry tomatoes, halved, if large
- handful of fresh basil leaves, chopped
Instructions
- Rinse the scallops, remove the hard muscle on the side, and place them onto a paper-towel-lined plate. Use another paper towel to pat them completely dry, then season with salt and pepper and set aside.
- Cut 2 Tablespoons of the butter into small dice and place into the refrigerator or freezer to keep cold.
- Place 1/2 Tablespoon of the butter into a large skillet over medium-high heat. Add the shallots and garlic, cooking and stirring until fragrant. Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes burst and the sauce is jam-like.
- In a second non-stick skillet, heat 1 Tablespoon butter with the olive oil over high heat. Pat dry the scallops again, as the salt will have drawn out more moisture. Add the scallops to the hot skillet, in batches if need be so they do not touch, and sear for 2 minutes on each side. Remove to a plate and set aside.
- Stir the cold butter into the tomato sauce. When melted and smooth reduce the heat to low and stir in the basil. Add the scallops to the sauce and cook just until warmed through.3
Notes
Adapted from a recipe found in Epicurious.
Nutrition Facts
Calories
385Fat (grams)
28 gSat. Fat (grams)
14 gCarbs (grams)
12 gFiber (grams)
1 gNet carbs
11 gSugar (grams)
3 gProtein (grams)
22 gSodium (milligrams)
934 mgCholesterol (grams)
94 mg
Property of A Day in the Life on the Farm
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