Over the weekend I found myself in Eugene, Oregon. And while our fresh produce stands and farmers markets in Bend have closed for the season, I was hoping that those in Eugene were still open for a few more weeks. I was in luck.
I stopped into Thistledown Farms and picked up my produce for the week (only paying $15 and that includes picking up a bag of Filberts!) (see the entire view on IG Stories if you’re viewing this post on Monday October 23). And then I sought out the local fish market which offered fresh seafood caught off the Oregon coast. Needless to say, I knew something from the sea would be for dinner last night.
After choosing sea scallops, during the entire drive home, I imagined the recipes I could make that would be simple (as I was exhausted from a full and fun weekend) and full of flavor without being too rich or heavy.
Choosing a recipe that is similar to a shrimp pasta dish I love to make, I came across a Pan Seared Scallop with Butter Lemon and Caper Sauce. In fewer than 20 minutes, dinner can be enjoyed. Perfect to be the meal of choice after a long work day, savor the butter flavor along with the freshness of the lemon and tomatoes. Oh, and of course the prize of each bite is the tender, succulent scallop.
~View more TSLL Pasta recipes here.