Scallops Alla Veneziana with Parmesan Toasts

Week 431. Year 9. Tommy is 42. Deep summer. The business thriving. Luc (18) at LSU studying engineering. The heat index above 100 and the AC straining and the only relief is the cold beer and the screened porch and the sound of the fan turning and the knowledge that fall is coming and the gumbo is waiting.

Made grilled whole fish this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Always enough.

When the heat index is above 100 and the AC is straining, I want something from the water — something that cooks fast and tastes like you earned it. Scallops Alla Veneziana hit that note: they’re rich without being heavy, they come together in minutes, and the Parmesan toasts give the whole plate something to lean on. Luc’s at LSU now, building his own life, but on the nights I cook like this — careful, unhurried, a little indulgent — I’m still cooking for the version of him that used to sit at this table.

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

1 1/2 lbs large sea scallops, patted dry
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup finely chopped shallots
2 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh lemon juice
Salt and black pepper to taste
8 slices baguette or rustic bread, cut 1/2 inch thick
1/2 cup finely grated Parmesan cheese
2 tablespoons olive oil (for toasts)

Instructions

Make the Parmesan toasts. Preheat broiler to high. Arrange bread slices on a baking sheet, brush each with olive oil, and top generously with grated Parmesan. Broil 2–3 minutes until cheese is melted and golden at the edges. Set aside and keep warm.
Season the scallops. Pat scallops thoroughly dry with paper towels — this is the key to a good sear. Season both sides with salt and black pepper.
Sear the scallops. Heat 1 tablespoon butter and 2 tablespoons olive oil in a large heavy skillet over high heat until the butter foams. Add scallops in a single layer without crowding. Sear undisturbed for 2 minutes until a deep golden crust forms, then flip and cook 1 1/2 minutes more. Transfer to a warm plate.
Build the pan sauce. Reduce heat to medium. Add shallots to the same pan and cook 1 minute, stirring. Add garlic and cook 30 seconds. Pour in the white wine and scrape up any browned bits from the pan. Simmer 2–3 minutes until the wine reduces by half.
Finish the sauce. Remove the pan from heat and swirl in the remaining 2 tablespoons of butter and the lemon juice. Taste and adjust salt and pepper. Stir in the parsley.
Plate and serve. Return the scallops to the pan and spoon the sauce over them. Serve immediately alongside the warm Parmesan toasts.

Nutrition (per serving)

Scallops Alla Veneziana with Parmesan Toasts — Summer on the Screened Porch