This post is sponsored by Whole Foods Market in Bedford, MA.
When my friends over at Whole Foods Market asked me to put together a dinner and dessert featuring their fresh ingredients I couldn’t say no! Michael loves to cook and I love to bake so it seemed like the perfect opportunity to team up for a delicious summer dinner.
Sea scallops are on sale this week for $14.99/lb. so we definitely wanted to include those. I love scallops but they can be expensive so we tend to only get them when they are on sale. It’s awesome that they are on sale over the holiday weekend- they are great for grilling and scream summer to me! These were tender, and full of flavor.
Michael prepared scallops over pasta with grilled asparagus, peas, and a white wine sauce. We paired this with a nice bottle of Sauvignon Blanc a friend gave us. It was delicious. To round off the meal I made a healthy summer berry crisp for dessert. Serve it up with some vanilla ice cream or frozen yogurt and you have a festive dessert for 4th of July!
Seared Scallops with asparagus, peas, and a white wine cream sauce
- 3/4 lb. sea scallops sliced in half
- 1/2 a bunch of asparagus
- 1 cup peas (fresh or frozen)
- 1/2 lb. fettucine
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 2 tablespoons water
- 2/3 cups half and half
- 1/4 cup chopped fresh chives
Cook the fettucine in a pot of salted water for about 5 minutes, until almost al dente. Add the peas and cook for 2 more minutes until the pasta is al dente. Drain in a colander, then transfer to serving bowl, and cover with foil to keep warm.
While the pasta cooks, turn on the grill. Season the asparagus with olive oil, salt, and pepper. Grill for approximately 10 minutes until asparagus is tender. Then slice on the diagonal into 1-inch pieces. Add them to the serving bowl.
While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to serving bowl with noodles and keep covered.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.
Dinner came together so quickly and was really tasty. You could substitute olive oil for butter, and use non-fat milk instead of half and half to make it a bit healthier. You’ll end up with a thinner sauce but the flavor will still be there. We often do this when making dishes like this.
Summer Berry Crisp
For the filling
- 1 package of strawberries, stems removed and halved
- 1 package of raspberries
- 1 package of blueberries
- 1 package of blackberries
- 1/2 teaspoon of cinnamon
- 3 teaspoons cornstarch
- 1/4 cup of sugar
- 1 lemon zested
For the topping
- 1 cup quick oats
- 1/2 cup of flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup of melted coconut oil
Preheat the oven to 375 degrees.
In a large bowl combine the oats, flour, sugar, and cinnamon. Combine the ingredients with your fingers. Then drizzle the warm oil and fully incorporate it to make a crumble.
Next, wash all your berries in a colander. Then add to a large bowl and mix in the cinnamon, cornstarch, sugar, and lemon zest.
Spray a 9×12 pan with cooking spray. Pour in the berries. Next add the crumble to the top. Be sure to slightly press down on the crumble when covering the berries. Bake for 40 minutes.
Serve with vanilla ice cream or frozen yogurt.
I love crisps, especially when they include fresh summer berries! You could easily make this gluten-free by using gluten-free flour. You can also substitute stevia for the sugar as well.
A big thanks to Whole Foods in Bedford, MA for providing all of the fresh ingredients for our summer dinner. Be sure to check out the sales and specials like the sea scallops!