Cleansing your mental palate...
Oct. 3rd, 2008 01:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
terribleturnipWell, of course, after that last post, I HAD to go out for lunch and get a mushroom bacon swiss burger, didn't I?
Which now sits in my stomach like a cannonball. Luckily I have no trouble digesting cannonballs.
Luckily, last night, dinner was the antithesis of cannonballs:
1 pound of bay scallops
sauteed in olive oil and an a**load of pressed garlic until just barely cooked. Sprinkling of salt.
A tablespoon of butter tossed in at the end. Set aside.
Turn up the heat in the skillet, add more oil and dice four fabulously ripe Roma tomatoes from the farmer's market, toss into the skillet for a quick sear.
Turn off heat, toss in a handful of basil leaves, chiffonade (little ribbon strips). If you have an avocado laying around, as I did last night, dice that and put that in, too. Toss togther, season with salt and pepper.
Add garlicky scallops back in, sprinkle all with a healthy coating of parmesan cheese, whip under the broiler for just long enough to melt parm.
Put over brown basmati rice.
Wish you'd remembered how damn good this was earlier in the season.
Which now sits in my stomach like a cannonball. Luckily I have no trouble digesting cannonballs.
Luckily, last night, dinner was the antithesis of cannonballs:
1 pound of bay scallops
sauteed in olive oil and an a**load of pressed garlic until just barely cooked. Sprinkling of salt.
A tablespoon of butter tossed in at the end. Set aside.
Turn up the heat in the skillet, add more oil and dice four fabulously ripe Roma tomatoes from the farmer's market, toss into the skillet for a quick sear.
Turn off heat, toss in a handful of basil leaves, chiffonade (little ribbon strips). If you have an avocado laying around, as I did last night, dice that and put that in, too. Toss togther, season with salt and pepper.
Add garlicky scallops back in, sprinkle all with a healthy coating of parmesan cheese, whip under the broiler for just long enough to melt parm.
Put over brown basmati rice.
Wish you'd remembered how damn good this was earlier in the season.
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no subject
Date: 2008-10-03 06:21 pm (UTC)When's the cookbook coming out?
no subject
Date: 2008-10-03 06:26 pm (UTC)I've just discovered scallops as not being the overcooked chewy things I"d had in my youth. They're rather tasty.
This would be nice with shrimp as a substitute maybe?
no subject
Date: 2008-10-03 07:20 pm (UTC)no subject
Date: 2008-10-03 07:40 pm (UTC)Now I must go make the strudel, yah?! :-)
no subject
Date: 2008-10-06 12:06 pm (UTC)