For many years my hubby has been trying to convince me that scallops are delicious and I always managed to brush him off  challenging him to eat tomatoes in return  (he hates tomatoes). But Momofuku changed my mind. I was there the other day and he ordered the scallops, it looked very nice and smelled good also. So I decided to give it another go and guess what? I loved it. It didn’t taste too fishy or smell fishy. It was just delicious.  So I decided to try it on my own,

 For the Scallops:

•  2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 1/2 pounds sea scallops, rinsed and drained
• 1-teaspoon salt to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, Juice and zest
• 2 tablespoons chopped fresh tarragon

Heat 1-tablespoon olive oil and 1/2-tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1-tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.

Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 2 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

 For the Navy Beans Salad with Caramelized Onions:

I’ve used (Gasp!) canned beans, I know…. (It’s not that glamorous) but it served me well.  So I rinsed and drained the navy beans to get rid of that gooey liquid, and for the onions, I caramelized them with 1 teaspoon of brown sugar, salt, pepper and red pepper Flakes. Seasoned the beans with

Tarragon Vinaigrette:

•  2 tablespoons white wine vinegar
• ¼ fresh lemon juice
• 1 tablespoon of lemon zest
• 1 garlic glove
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons of Dijon mustard
• ¾ cups of extra-virgin olive oil
• ½ teaspoon kosher salt
• Black pepper
• Blend until emulsified.

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