I'm back! And here's a "Welcome to Washington" recipe, too: Seared Sea Scallops with Satsuma Salsa

I am so happy to report that we are settling into life in Washington, and having a whole lot of fun exploring all that the area has to offer. Our new apartment is tiny, and we are very cozy in it with our two pups, but, the positive thing is that the location is terrific and the kitchen is fully equipped with a dishwasher. Yes, a DISHWASHER!!!! I didn't have one in the beautiful gourmet kitchen that I left behind so I will fully relish not having to wash and dry dishes by hand for at least the next ten months.

Now that my kitchen goods are about seventy-five percent unpacked, I decided that I would cook a nice meal for us to enjoy Friday night. It's been several weeks since I've really "cooked" anything and I just haven't felt like myself. So, the dish to inaugurate several things - our move to the Northwest, my new job, our new cozy little abode, new opportunities, and new adventures - Seared Sea Scallops with Satsuma Salsa. (Try saying that five times really fast.) But, really, I couldn't think of anything better to represent our (meaning my) excitement at the thought of having much better access to fresh seafood than we did in our little corner of Wisconsin - since we don't go fishing. And, who wouldn't like the idea of savoring short-lived spring goodies such as the Satsuma variety of mandarin orange? My husband picked me up a few - available aplenty in grocery stores here this week - since I had a bad cold and needed that C. Anyway, we thought it was really delicious. This is a really simple recipe for seared scallops and I urge you to give it a try.

Seared Sea Scallops with Satsuma Salsa

Serves 2

1 small shallot, minced

1 tablespoon fresh parsley, chopped

1 teaspoon satsuma orange (or tangerine) zest

1 tablespoon fresh satsuma orange (or tangerine) juice

1 tablespoon extra virgin olive oil

1 teaspoon white vinegar

1/4 teaspoon salt, divided

1/2 teaspoon fresh ground black pepper, divided

1 satsuma orange (or tangerines) peeled and sectioned

8 fresh sea scallops, patted thoroughly dry.

Whisk together shallots, parsley, orange zest, juice, oil, vinegar, and half the salt and pepper in a small bowl. Add sectioned oranges, and set aside.

Heat a medium sized skillet over medium-heat, and add just enough oil to coat the bottom. Add scallops to skillet and cook until it gets that nice golden brown sear, about 2 minutes on each side, sprinkling with remaining salt and pepper when turning over. Do not overcook - or they will be rubbery and awful! Serve immediately, topped with the satsuma salsa. We ate this as an entree served over watercress and hot cooked jasmine rice, but it would make a terrific appetizer on its own too. Enjoy!