Seared Scallops with Farmer’s Market Salad

Today is our last day in Minnesota, so we are busy packing up to head to the airport later this afternoon, and I have to make this quick.  And speaking of quick, here is a super quick, impressive meal that we made the other night for my parents, brother, and sister in law.  From the Enlightened Cook- 5 Ingredient Cooking section of the September issue of Cooking Light, it literally took us less than 20 minutes from start to finish.  Corn, tomatoes, and basil all came from my mom’s garden.  (The corn was cut off the cob last month and frozen.)
Seared Scallops with Farmers Market Mom’s Garden Salad
  
This recipe is a keeper for sure.  The flavors were fresh and vibrant, and really lended a nice texture underneath the buttery, tender scallops.  I really like when a recipe is both simple and impressive.  Great for when you want to spend maximum time catching up with guests, not chained to the kitchen.  It was also fun to use ingredients that my mom grew in her garden.  She really enjoys seeing us use the “fruits” of her labor.
We went with a simple, fall dessert utilizing local apples.  My parents live about 2 blocks from some huge apple orchards.  For this apple crisp, I used Haralson apples.  They are tart and crunchy, which makes them good for baking or eating.  The recipe, from Allrecipes.com was fantastic.  The only thing I changed was to use all purpose gluten free flour, as my sister in law is intolerant to gluten. 
Pre-baking:

Blurry, post baked picture.  (Too much wine with dinner?) 

Mmm…buttery, cinnamony, crunchy perfection.  This will be my go-to apple crisp recipe for sure. 

Ingredients:

• 3 pounds tart apples
  
• 2 tablespoons lemon juice
  
• 1/2 cup light brown sugar, packed
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/3 cup all-purpose flour
  
• 1/3 cup granulated sugar
  
• 1/3 cup rolled oats
  
• 4 tablespoons cold butter (1/2 stick)
  
• 1/2 cup chopped walnuts or pecans

Preparation:

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.
Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender. 
 
Ava is practicing her yard work on the deck with Grandma watching in the background.  (It’s also one of her first time in jeans and a sweatshirt.  :-)   

What is your favorite fall dessert? 
I’d have to say fresh apple crisp or apple pie is mine.  Growing up near apple orchards it was as much of a fall Sunday baking tradition as watching the Vikings.