Seared Scallops with Browned Shallots; sore paws and natural beauty

I haven’t posted anything in honor of mon mari’s favorite day in a long time.

Friday, aka: Fish H*ll Day, is legend in our family.

He actually does like some fish and he loves most seafood. It’s just taken a bit of adjustment for him to get used to having it every week.

We have fish on Friday because that is the day I do the shopping and I like to prepare fish the day I buy it….

He was happy with this.

Use the larger sea scallops for this if you can…..

And let the shallots get very crispy.

Click here to Pin Seared Scallops with Browned Shallots


Seared Scallops with Browned Shallots

I prefer scallops without the coral so I normally buy frozen and thaw before cooking. Here fresh scallops always have coral.

  • Author: Katie Zeller
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Fish & Seafood


  • 10oz (300gr) large scallops
  • 3 shallots, sliced
  • 2 tsp olive oil
  • 1 tomato, roughly chopped
  • 1 tbs Balsamic vinegar
  • 2 tsp soy sauce
  • 1 tsp basil
  • 1/2 tsp paprika


  • Heat oil in a nonstick skillet over medium heat.
  • Add shallots and sauté until brown and crisp, 15 – 20 minutes. Remove and set aside.
  • Turn heat up to medium-high and add scallops. Fry until lightly golden, then turn and fry the other side, 4 – 5 minutes total.  Scallops are done when they turn opaque.
  • Remove and keep warm.
  • Reduce heat to medium, add tomato and stir-fry quickly, 1 – 2 minutes.
  • Add vinegar, soy sauce, basil, paprika and simmer 1 – 2 minutes longer.
  • Spoon sauce over scallops, top with browned shallots and serve.


Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

Keywords: scallops, browned shallots

Seared Scallops with Browned Shallots

I was sweeping yesterday, and swept up what looked to be a small bone.

I couldn’t imagine how a bone got under my desk so I had a closer look.

It was a bit smaller than my little finger and curved into a ‘C’.

It was a dog’s toenail – from a back dew claw.


It appeared to have been ripped off.

Obviously, further investigation was needed.

I knew it wasn’t Bonnie’s. Her’s are black and, besides, she would have been crying like a puppy.

I tracked down Guapa.

She was limping.

She has a double dew claw on one back leg. One had a toenail; the other had a skinny, injured-looking, bright pink toe dangling down.

She wouldn’t let me near it.

After a bit of research I came to the conclusion that there really wasn’t much to be done. We all know how long a bandage would stay on a dog’s paw….

So I did the logical thing in this day…. Took a photo with my phone.

I went to the Vet, she looked at it, said that it probably really hurt, and gave me a spray to prevent infection. She said to watch it and if it becomes a problem to bring her in and they would treat it and bandage it…. Then she laughed about that last bit.

No, I am not going to post a photo of a sore paw.

Instead I will give you a beautiful sunrise:

Sunrises are soft and pink and purple…. Perhaps because I see them as they are waning.

Sunsets, on the other hand, are brilliant.

Perhaps because I watch and wait for the brightest shot.

Neither photo has been edited.

We have glorious colors in the sky here.

4 thoughts on “Seared Scallops with Browned Shallots; sore paws and natural beauty”

    • Thanks ! And Guapa’s toe is retracting into the left bit of nail so she is doing better. I talked to the Vet and she said there wasn’t anything to do but wait and watch….

  1. Some in the U.S. automatically cut off the double-dew claws. We fostered a Great Pyrenees who’d had this done; the scars from the surgery were visible on him. We think that’s torture, since it can lead to neurological problems like perpetual pain or those “ghost limbs” that amputees feel. But when it happens naturally, there’s nought to be done with it. Poor Guapa!

    When we have to bandage one of the dogs, it’s an intellectual and physical contest between our understanding of the dog’s need to be healed and the dog’s understanding of the need to be rid of that irritant.

    I like scallops more than ma femme, so when they’re cooked it’s just more for me.

    • My Saint Bernards’ in the US all had their dew-claws removed when they were very little puppies so I thought it was a standard practice…. like docking tails or ears. None of that is done here. When I asked the vet about it he was so appalled I thought he was going to take the puppies away from me and give them to a proper owner. It did take a bit of adjustment to see Doberman’s with floppy ears and long tails lol

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