Meal: Pan Seared scallops over pasta tossed with arugula and broiled cherry tomatoes.

Back story: We spent all day building garden beds. We’re tired, but not too tired to make this simple, delish meal.

Method: Good scallops should not be watery. Because the moisture on the scallop will steam rather than sear, transfer the scallops to a paper towel and pat dry to remove any liquid the scallops have lost since leaving the ocean. Turn oven to broil. Heat butter and olive oil in a pan. Salt/Pep a handful of cherry tomatoes and broil for 7 minutes or so, tossing occasionally. You want them to pop when you grab a forkful. Cook the pasta for 9 minutes. We used linguine. Five minutes before the pasta is done, sear scallops. Add the scallops to the pan, shake the pan do they don’t stick, and cook 2 minutes per side. Nothing is worse than an over-cooked scallop. Remove and transfer to a dish. Add a splash of white wine to deglaze the pan. Add strained pasta to the deglazed sauté pan, add handful or two of arugula, cherry tomatoes and toss.

Plating: Pasta then scallops on top. Easy breezy, beautiful.