scallops and sungold cherry tomatoes

Usually by the middle of September we would have had a hard frost. This summer is an exception, and I am very thankful. I have a very hard time changing from summer to fall. I think fall is nice, but summer is so short that I really don’t relish the idea of fall looming on the horizon. It makes me cranky, well, crankier than usual.

Summer here is so short, last hard frost in mid to late May and by mid September we have another. It sucks to grow tomatoes here. A handful here and there is not what I call a bumper crop. I blame it on the climate, maybe it’s me? no. It has to be the climate. That must be why our CSA grows a huge amount of cherry tomatoes, they have enough time to grow to maturity before the frost. This year we have a plethora of these gorgeous and super tasty sungold tomatoes.

Sungold cherry tomatoes have a beautiful orange color, but more than that it is radiant as if the color is alive. The hints of red and yellow make this orange tomato so gorgeous. It isn’t only about the color, these are the tastiest darn things ever. They are perfect just to pop in your mouth, the skin cracks open and the hypnotic juices take you to a place very far from here.

I am very glad that my CSA has chosen such a great cultivar for us. Now get to your local green grocer, Farmer’s Market or steal them from your neighbor’s back garden at night. Do what you need to do to get your hands on some of these gems before it’s too late.

Pan Seared Scallops with Sungold Tomatoes

• 1 lb sea scallops
• 1 handful sungold cherry tomatoes
• 1 clove garlic
• grapeseed or olive oil
• sea salt and fresh cracked pepper
• fresh parsley or chervil for garnish
• splash of your favorite white wine
• pat of butter to finish the sauce, optional

Heat a pan over moderate heat. Season the scallops on both sides with a little salt and pepper. Add some oil to the pan and add the scallops. Cook for a couple minutes until starting to get some nice color on the bottom. Turn and continue to cook for another couple minutes. Do not over cook.

When they are almost ready add the sliced garlic, cherry tomatoes and a splash of wine to the pan. Continue to cook until the tomatoes start to split their skins. Remove from heat. If you want add a little butter to the pan to richen the sauce. This step is totally optional and I did not do it. Toss in some fresh chopped parsley or chervil.

Serve with some lovely pasta or rice.

Tagged as: CSA, pasta, quick, scallops, tomato