Photo: Becky Luigart-Stayner; Styling: Jan Gautro

This entire meal comes together in less than an hour. The classic bread salad allows you to make the most of ripe summer tomatoes, cucumbers, and fresh basil. The menu easily doubles if you're cooking for more. Serves: 3
Panzanella Salad
Simple seared scallops
Heat a large cast-iron skillet over high heat. Arrange 18 ounces sea scallops over paper towels; pat scallops dry with paper towels. Sprinkle scallops evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add scallops to pan; cook 1 1/2 minutes on each side or until desired degree of doneness. Drizzle evenly with 2 teaspoons extra-virgin olive oil and 1/2 teaspoon fresh lemon juice.
Fettuccine tossed with olive oil

Sauvignon blanc

Lemon sorbet

MyRecipes
March 29, 2010

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