Today was just horrible outside...cold. Windy. Rainy. Cloudy. God was flashing a big neon sign to me, "stay inside today." So, I did. And I actually got through the Mt. Everest pile of laundry, cleaned most of the house, AND tackled a new feat: preparing scallops!!!
I absolutely love scallops in restaurants, but for some reason I've always been intimidated to make them at home. They are just so delicate, and if you overcook them or get ones that have the pieces of sand (or whatever that crunchy stuff is) it ruins the whole experience. But I was quite victorious, they came out wonderfully (maybe a bit salty) and even looked pretty! Here's (basically) the recipe:
Balsamic Scallops and Spinach Pasta
1 lb bay scallops, rinsed and patted dry
2 T flour
1 tsp cajun seasoning
1 T EVOO
1 cup chopped spinach
2 tsp balsamic vinegar
2 cups pasta, prepared
1/4 cup crumbled bacon
Combine flour and seasoning in large plastic bag. Add scallops and shake to coat. Heat saute pan to medium and add EVOO. Cook scallops 6 minutes, turning halfway through. Remove from heat. Add spinach to the pan and add 2T water. Cover for 2 minutes. Drizzle with balsamic vinegar, stirring. Return scallops to pan and gently combine. Add bacon.
To serve, top pasta with scallops and spinach.
PS. Tomorrow it's supposed to SNOW. What's the deal with that? It's only October! Cute Halloween costumes doomed.