Sunday Funday: Kennebunkport
One of my favorite Sunday Funday rituals is spending the afternoon in Kennebunkport. This quintessential New England destination is just down the road from Anthony and I and we visit very regularly.
Kennebunkport is known for its beautiful beaches, classic New England charm and quaint village. For years it has drawn visitors from far and wide to frolic in its charm every summer. Despite living only ten minutes from the village, Anthony and I seldom ever visit in the summer. Instead, Kennebunkport has become our winter stomping grounds. Whether frolicking around the greenhouses and Snug Harbor Farm or sipping cocktails at one of the many restaurants, Kennebunkport is our winter playground.
Snug Harbor Farm is one of my all time favorite greenhouse and nursery. It is situated just outside of the village and is host to exotic plants of all kinds and fabulous housewares, not to meniton the ponies, ducks and chickens. Tony Elliot is the owner of Snug Harbor Farm and leads a talented team of designers and landscapeers who create incredible landscapes, gardens and indoor plantings. Anthony and I are at the farm almost every weekend, hunting for new plants or simply admiring Tony’s work.
This winter, Anthony and I were happy to discover yet another brewery in our backyard. Baston River Brewing opened a tasting room in Kennebunkport earlier this year and has become a regular stop for Anthony and me when we visit the area. Their beers are delicious and spirits top-notch. The building their tasting room is in sits atop a small knoll in the village and has a great outdoor space with a fire pit overlooking the main street. Inside is a dark and moody interior when fine lighting, dark walls and a masculine aesthetic that exudes warmth.
After being away from the ocean for a month, I naturally wanted to cook something from the sea when I returned. After scratching our heads, we settled on seared scallops with shiso pesto. It is an elegant dish that looks much more challenging to prepare than it really is.
I learned to cook scallops from my mom who insists on only flipping them once and searing them in hot oil and butter to get a nice crust. Since the pesto was already prepared, this dish came together in less than 20 minutes. Anthony, ever the particular designer, insisted on plating them himself and I have to say, I was quite please with his styling although I was ready to devour them before they even left the skillet.
Seared Scallops with Shiso Pesto
For the Pesto
1 bunch fresh shiso (you can substitute basil)
2 cloves garlic
¼ cup walnuts, toasted
¼ cup olive oil
For the Scallops
1 lbs dry, fresh scallops
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
Directions
1. Dry the scallops with a paper towel and season with salt and pepper, set aside.
2. In a food processor, combine the ingredients for the pesto and pulse until smooth. The amount of oil you use may vary depending on your taste. I prefer a looser pesto, so I use more oil than some.
3. In a heavy skillet, melt the butter over medium high heat. Add the olive oil and continue to heat until the liquid shimmers. Carefully add the scallops one at a time. Depending on the size of your skillet, you may need to do this in batches, so you don’t crowd the pan.
4. Cook the scallops over medium high heat for 4 minutes before flipping. Cook another 3-4 minutes or until the scallops are just opaque. Scallops cook quickly so keep a close eye on them.
5. When the scallops are done, remove the pan from heat and remove the scallops. Add the pesto and stir with the cooking liquids until evenly incorporated. Add the scallops back to the pan and toss before serving.
