By Married life is, I'm learning, almost exactly like unmarried life except with better towels. We got towels as a wedding gift — the thick, fluffy kind that feel like you're drying off with a cloud. The bathroom has been upgraded. The registry worked. Our apartment now contains things that match. This is what marriage does: it introduces matching towels into the lives of people who previously dried themselves with whatever was hanging on the hook.
Megan is in full summer mode — reading, beach-going, sleeping in, reorganizing the apartment. She reorganized the spice rack again. It's now organized by "frequency of use" instead of alphabetically, which means cumin and garlic powder are on the front row and the obscure spices I bought once for a specific recipe are in the back like a spice prison. I don't argue. I married a woman who alphabetizes spices. I made my choice. I stand by it.
At the brewery, the head brewer promoted me. Not with a ceremony — with a sentence. He said, "You're senior brewer now." I said, "What does that mean?" He said, "More responsibility. Same pay." I said, "That doesn't seem right." He said, "We'll talk about the pay." We haven't talked about the pay. But "senior brewer" means something. It means I'm not the kid anymore. I'm not the assistant. I'm the guy. After nine years, I'm the guy.
Made a summer salad for dinner — grilled peaches, arugula, goat cheese, walnuts, balsamic vinaigrette. Not Polish. Extremely not Polish. But summer demands fresh and light and peaches from the farmers market are at their peak and sometimes you grill a peach and it becomes the best thing you've eaten all month. Megan said, "We should eat this every week." We will eat this every week until the peaches are gone. Then we'll go back to soup. This is the circle of Wisconsin seasons.
The grilled peach version was Megan’s instant favorite, but on nights when I want to push the summer salad a little further — make it feel like it belongs on a menu and not just a Tuesday — seared scallops are the move. After nine years in the brewery and finally getting my title, I figured dinner could level up too. Same light, warm-weather energy as the peach-and-arugula bowl, just with a little more occasion behind it.
Scallop Salad
Prep Time: 10 min | Cook Time: 8 min | Total Time: 18 min | Servings: 2
Ingredients
- 3/4 lb large sea scallops (about 8–10), patted completely dry
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup shaved Parmesan
- 2 tablespoons capers, drained
- 1 tablespoon olive oil (for searing)
- Salt and black pepper to taste
- Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Make the vinaigrette. Whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Season with salt and pepper. Set aside.
- Prep the salad base. Toss arugula, cherry tomatoes, red onion, and capers in a large bowl. Drizzle with about two-thirds of the vinaigrette and toss gently to coat. Divide between two plates.
- Season the scallops. Pat scallops dry with paper towels — this is critical for a good sear. Season generously on both sides with salt and black pepper.
- Sear the scallops. Heat 1 tablespoon olive oil in a cast-iron or stainless skillet over high heat until shimmering. Add scallops in a single layer without crowding. Sear undisturbed for 2–3 minutes until a deep golden crust forms, then flip and cook 1–2 minutes more. Remove from heat immediately.
- Assemble and serve. Arrange seared scallops over the dressed arugula. Top with shaved Parmesan and a drizzle of remaining vinaigrette. Serve immediately while scallops are warm.
Nutrition (per serving)
Calories: 390 | Protein: 29g | Fat: 24g | Carbs: 12g | Fiber: 2g | Sodium: 620mg