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
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.