I am SO far behind on this blog, and have much to share, but had a very busy week. Though it is now four days later, I will blog about last weekend.
On Friday, my friend, Jan, and I went to a bead show in Ontario, CA. We spent several hours browsing, choosing, and buying our new bead treasures. We both need more jewelry like an additional 20 pounds, however, we continue to amuse ourselves by making endless necklaces, bracelets, earrings to match every outfit in our bulging closets. Sometimes we work in reverse. We make a piece of jewelry, and then must find an outfit to match it!
After a happy shopping day (no bead show photos), I came home to prepare dinner for Good Friday. My childhood Catholic upbringing does not allow me to survive the guilt I would have if I ate meat on this day. Even though the Pope let us off the hook from the childhood Friday fish night (or Mac and Cheese if we were lucky), YEARS ago, I am a creature of habit.
I made this recipe from March '07 Bon Appetit:
Pan-Seared Scallops in Lemon Cream Sauce:
I reduced the recipe to these amounts for two:
zest from 1 lemon (or curled, long piece of rind)
2 chopped shallots
3/4 c. white wine
1 clove crushed garlic (I used minced)
1 c. whipping cream
1/2 t. tumeric
1 lb. sea scallops
1 T. butter
1 T. olive oil
juice from 1 lemon
Combine wine, lemon zest, shallots, garlic in small saucepan. Boil and reduce to 1/2 c. (about 15 min.). Add cream and tumeric, and boil until mixture thickens, and is reduced to about 3/4 c. (13 min.). Strain mixture, remove solids. Add
juice from 1 lemon, salt and pepper to sauce. Meanwhile saute scallops in butter and olive oil, 2-3 min. per side. Pour a pool of sauce on plate, and arrange scallops on top. Drizzle with remaining sauce.
We had these with fingerling potatoes and a green salad.