The wind is whipping around the corners of my 110-year-old house today. It snowed last night, for about the fifth time this week, stopped long enough for us to find our way to work (how thoughtful!), and then started up again. Luckily I have a job I can do from the warmth and comfort of my own home. I can also cook while I do it.
Today, I made scallops from Kalyn's Kitchen archives (above). Nothing could be easier. You cook the scallops in oil and butter and when they are browned, add some garlic. Tasty! I served them with leftover cauliflower and asparagus, drizzled with olive oil and broiled. A squeeze of lemon juice aded zest to the entire dish.
My job might give me some flexibility, but it also forces me to work long days. It was 8 p.m. before I was home for good yesterday, and I was starving. I made my own recipe for scallops, which is pretty darn good. I had some red pepper left so I threw that in for color.
Scallops with Shallots and Red Pepper for One
6 scallops
1 tablespoon extra virgin olive oil
1 small shallot, peeled and diced
1 clove garlic, peeled and diced
2 tablespoons fresh red pepper, diced
1 tablepoon almonds
dash red pepper seasoning
1/2 cup water
dash sel de fleur
Rinse scallops and dry on paper towel. Place olive oil and butter in a small skillet and heat. Add shallot, garlic and cook until golden and softened. Add red pepper and almonds and cook about two minutes longer. Add scallops and water. Cover and cook for about 7-8 minutes until scallops turn opaque. Serve with a dash of salt and red pepper.
What do you eat when you are in a hurry? Do you take the time to make something? Or do you eat prepared food? I suspect more of us eat prepared stuff than we care to admit. But since I began blogging, I am doing that less frequently.
7 comments:
This is nuts. I really do love scallops and I should just find some good frozen ones because I'm never going to get fresh in Dallas.
These look lovely.
I guess more often than not I tend to go for soup when I'm without time. Very often I have left over homemade in the fridge and if not there then in the freezer. And I even tend to that in the summer.
Soup is my in-a-hurry meal of choice. I like to make it in bit batches on the weekends, and freeze it in small containers. Pop one into the microwave, and that and a salad are all I need for dinner. When the husband is home, I try to cook more often -- or I'll just take two of those little containers out of the freezer!
No fresh scallops in Dallas,Tanna? What craziness! I can get them in Wisconsin.
The only reason I got frozen was because the bag said they were "wild caught in the U.S.." I know that's the best way to get shrimp, so I bought the scallops. But we can get them fresh.
I do the same thing, Lydia. Love those little containers. But its hard for me to eat soup without bread...
In my mind, this post proves the beauty of scallops. Seriously, I think if you could have a vending machine that pops them out come lunch time and cook them up... Woof. I'd be a happy boy and never would go out again. Though, the concept of a machine depensing seafood at random sounds disgusting. I mean who is going to clean it and stock it? But I now that I think about it... I suspect there are more than a few of these in Downtown Tokoyo.
Great idea, H. I'd prefer something like scallops in a machine to the junk that is usually available.
I've been poring over scallop recipes all night. Maybe I'll do a regular feature.
Just barely found this, and I'm glad you liked the recipe. It's Mark Bittman's recipe, and he's great at making recipes that always turn out well.
He is indeed, Kalyn! I love his work. "How to Cook Anything" — I think that is what it's called - is a staple at my house.
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