no. 137: seared scallops in pink pepper-rosé pan sauce 💕

And there's a new tuna in town!

I’m coming to you a couple days early this week because Valentine’s Day has crept up on me, and I want to make sure you all have enough time to shop for your scallies!! More on that below…

Before we get to V-Day, I need to talk about these jalapeño-cheddar Greek yogurt bagels that I made (followed Maxine’s recipe). Obviously a normal bagel is way better than this, BUT they were delicious (I used mine as a vessel for a fried egg sandwich). I’m getting serious about protein because my muscles need to REBUILD and RECOVER.

In the same vein as recovery, I’m now bravely exiting my house without my brace on (sometimes), but I have to say, I kinda miss that bitch when I’m not wearing her. Not only is she an incredible conversation piece (turns out literally everyone has torn their ACL), she makes me look like a sporty warrior. She gives me a STORY. A PURPOSE.

Now, I’m just a random, aimless woman wandering around at a suspiciously slow pace with a freaky little limp.

As a thoughtful recovery pick-me-up, my aunt treated me to my first ever microneedling facial a few weeks ago, and I must say, I’m kinda shook by the results. My friend (who didn’t know about the facial) told me the other day that I was looking glowy and youthful, so you know it must be working. I was only wearing my Merit complexion stick at the time of her compliment.

I would describe the procedure itself as uncomfortable, and the in following days, my skin was very pink and very dry, but it was all well worth it. My skin feels GOOD. Dare I say, this is the closest I’ve ever been to a poreless complexion. I went here, and would highly recommend it to anyone in LA.

Fishwife Lemon Tuna

If you’re not sure what to get your special someone for Valentine’s day, GET THEM THIS. Lemon tuna is HERE and it’s TASTY. Use code ‘SARATANE” because this year, my valentine is YOU!

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Seared Scallops in Pink Pepper-Rosé Pan Sauce

Serves: 2-4

Active time: 25 minutes

Total time: 35 minutes

There is something effortlessly HOT about a seared scallop. In the spirit of Cupid himself, I wanted to serve these romantic little babies in an adorable pink sauce, so I opted for rosé wine, pink peppercorns, and aleppo pepper to impart a pink-ish, red-ish hue.

The key to beautifully seared scallops is making sure they’re super dry because it will yield a delightful, golden brown exterior. Buy the best scallops you can and pat ‘em with paper towels to remove as much moisture as possible. I bought these at McCall’s, and I must say, they really had some juicy boys in the window that day (and some pretty big scallops, too).

Big ol’ beauties from McCall’s

High heat is the name of the game. In my apartment, that means the smoke alarm is going off. That’s just what it is—no shame in the game. Let the scallops cook undisturbed until you see them getting some nice color, then flip them to cook on the second side (I usually let ‘em go for another 30-60 seconds on the second side, and they’re good to go).

Pink peppercorns are slightly milder and fruitier in flavor than black pepper, so you can add a pretty heavy hand of it without the sauce becoming too unbearably peppery. Of course, you can make this recipes using black pepper, but the sauce will not be a delicate, soft PINK. Duh!!!