Amy mentioned a recent recipe she tried, and I’ve been wanting to try it ever since, so that’s what we did tonight.
Frozen scallops are supposed to be a bad thing. However, I think Trader Joe’s frozen sea scallops are a great thing to have in the freezer, and they taste great. I had planned on defrosting scallops for dinner tonight, but I ended up going to the farmer’s market in Los Altos, and I picked up some huge, yummy scallops at the fish vendor.
– Homemade Caesar dressing is quick and easy to make, and it is so much better than anything out of a bottle. I don’t use anchovies in my Caesar dressing. I don’t really like anchovies, but the main reason it that it’s just another thing I need to have on hand. My dressing recipe calls for slightly cooking the egg before adding it to the dressing. I don’t do this, just because it’s extra time, and because I don’t have an issue with eating raw eggs.
– The scallops recipe called for grilling the scallops. I love them seared in a skillet with a little grapeseed oil and butter, so that’s what I did tonight.
– The sauce is was really yummy, but I thought it might be better with chicken. It could be that it’s just too hot for anything to be overly appetizing, or it could be my preference for light sauces with scallops.
- Scallops with Roasted Red Pepper Butter Sauce (Cooking Light, July 2003, p. 149)
- Hearts of romaine with Caesar Dressing (The Best Recipe, p. 42)
Wine: Leftover from the other night – Konrad & Co. 2002 Sauvignon Blanc (Marlborough, New Zealand)