Not to be confused with Meatless Mondays, we have a little tradition of making a nice Sunday night meal together before the busy week starts. Since fish and seafood are our favorite main dish treat, we usually roll with that. This past Sunday we tried a new recipe courtesy of Executive Chef Kevin Kathman, of restaurant Max in Minneapolis.
I haven’t actually eaten at restaurant Max, but I did see him on Kare 11 news when I was visiting family in MN. He prepared this dish of Seared Sea Scallops and it sounded like all the things we love. I printed it out off the internet and waited until I found some nice looking fresh scallops. We followed the recipe on the above link.
The dish was simple enough to prepare and really brought a lot of complex flavors. I particularly liked the sweetness of the butternut squash over the saltiness of the scallops. The lemon emulsion added another dimension that just made the dish sing.
We served it with the Sobon Estate Viognier.
This was a nice match with the acidity of the white, but the floral aromas that matched the sweetness of the squash. I think this dish would actually pair nicely with a light red as well.
What is your Sunday night tradition?