to begin a Valentine’s Day dinner”
Love is in the air and isn’t it fitting that I just arrived home from my cousin’s wedding? Love was certainly evident in Phoenix as we began the weekend meeting Zoe at the airport, and then devouring Mexican food at Filiberto’s, a great place we found on Yelp. After a few hours baking in the fabulous sunshine, we followed it with a family dinner at my parent’s new abode. It wasn’t actually in their abode, but it was in the private dining room of their new retirement community. Zoe had a particularly good time!
The next day found us having breakfast with family and my long lost cousin. Well, she feels like a long lost cousin, because we don’t get to see her often enough. For that matter we don’t get to see any of our family often enough. The one thing I’ve always wished is that we lived closer to our relatives. Too many folks family can be a real challenge, and I’m not saying that mine is anywhere near perfect, but I’ve always loved getting together with my relatives. There is something so comforting about being surrounded by those with the same roots.
Growing up I never saw my cousins that often. Two were in California and I had six in Illinois. My family was never one to plan too many family events so I relished the occasions when we did get together. I still love the familiarity of sharing memories and one can only do that with people that knew them way back when. It is true that you can’t choose your family, and sometimes they aren’t what you want, and don’t give what you expect. I believe though, that if one could ever figure out how to get along as a family, then maybe we just might have the key to solving world peace.
Phoenix was glorious and the trees were heavy with oranges. The flowers were beginning to scent the air and the backdrop of Camelback Mountain made for a beautiful ceremony.
Though it is hard to find the time to chat when surrounded by 200 some people, it was small snippets and “snapchats” that made the evening. I also got to show my dance moves on the dance floor, and luckily no one thought to shoot a video. I am the type that doesn’t care about who’s watching, and hopefully no one was watching!
We finished the weekend with breakfast at Bagels and Bialy’s and loaded our suitcase with 1 1/2 dozen bialys to freeze upon arrival back in Denver. Zoe managed to eat half of the latke fried egg stack with cheese sauce and bacon, and regretfully we weren’t able to take a doggy bag.
So now we are approaching another weekend of love. Well, I can always use love. This scallop recipe is one I adore! It is simple and quick and totally luxurious enough for a romantic Valentine’s Day dinner. Not only is it perfect for an appetizer, it also makes a great entree when served over pasta or rice. If finding the way to a man’s heart is through his stomach, then I guarantee this is one way to do it. And vice versa. My Manservant could even make this if he wanted too!
This recipe requires garlic. And lemon. And some chili flakes because love always needs a little spice, does it not? Scallops are easy to cook as long as you don’t overcook them. Remember to remove them from the heat a bit before you think they are done. They will continue cooking for a moment or so. Have the wine ready. This is ready in a jiffy!
Sauteed Scallops with Lemon and Garlic
Slightly adapted from: More Classic Italian Cooking (Marcella Hazan)
Time to Prepare: About 15 minutes
Yield: 2 for an entree though Manservant could have easily eaten more! 4 for an appetizer
12 oz frozen bay scallops thawed according to package directions (Make sure these are really dry before putting in hot pan)
3 T olive oil
1 1/2 t garlic, chopped fine
sprinkle of salt
Sprinkle of red chili flakes
1 T parsley, chopped fine
1 1/2 T tiny capers, drained
3 T roasted red peppers, chopped
2 1/2 T fine, dry breadcrumbs (if I’m out of breadcrumbs I dry out a piece of toast and then grate it)
Lemon Zest from 1/2 a lemon
Preheat broiler to high with rack on the top shelf. Heat olive oil and garlic in a small saute pan over medium heat, until it turns pale gold. Add dried scallops, a pinch of salt and turn up the heat to medium high. Cook, stirring frequently, for no more than 5 minutes, or until scallops are almost cooked. Remove from heat and add parsley, capers, roasted red peppers, lemon zest and 1 1/2 T bread crumbs. This helps soak up a bit of the liquid that the scallops release. You can put these in pretty scallop shells or leave them in the pan. Sprinkle with the rest of the bread crumbs and place under a preheated broiler for about 1 minute, or until scallop mixture turns golden.
Serve with rice or pasta for an entree dish. Be prepared to swoon!
More Simple and Romantic Recipes:
Chocolate Lava Cake
Hot Fudge Cake
Salted Honey Rose Tart
Salted Butterscotch Chcolate Tart
Mussels in White Wine and Garlic
Brazilian Coconut Lime Shrimp Stew
Ziti Al Fresco
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