Tonight's dinner: Seared scallops, pasta pilaf w/lemon & chives, and asparagus w/honey & lemo
I must be in a foody mood. I've been cooking a lot recently. Today's menu: Seared scallops, pasta pilaf w/lemon & chives, and asparagus w/honey & lemon.
Heat 1 tbs olive oil in a non-stick saucepan. While it's warming up, chop the onion. Saute' the onion for 3-5 minutes until glassy, then add the pasta (we were out of orzo, but had plenty of kid-friendly star and alphabet pasta the kids stopped eating ages ago, still good), the broth, the wine and thyme. Lower to a simmer and let cook for 15 minutes. You'll know when it's done when the pasta has absorbed all the liquid.
While the pasta is cooking, chop the chives, snap the bottoms off the asparagus and discard, and juice the lemon. Mix half the lemon juice, the honey, and four cups of water and put it all into a large pot. Tie the asparagus with string (or, heck, a rubber band) and stand them up in the pot. Cover, put on high heat, and steam for 4-7 minutes. You can tell when they're done when they turn a handsome dark green.
Bring an iron skillet to medium-high to high temperatures; put in just enough canola oil to cover. (I use canola instead of olive because canola burns at a higher temperature). Toss the sea scallops with salt and pepper, then put into the hot skillet and sear 3 minutes on a side.
When the pasta is done, add in the other half of the lemon juice and chives, set aside and keep warm.
If you're so inclined, toss a tablespoon of butter down the stalk of the asparagus. Either way, remove asparagus from the water and unstring.
If you time it right, everything will be done within two minutes of each other, so serve. Total cooking time, about 25 minutes. Good with crusty bread and a cold drink such as white wine or beer.
Just checking: Everyone knows about asparagus and oral sex, right?
- 1 small onion
- 1 cup orzo or other small pasta
- 1 cup chicken or vegetable broth
- 1/2 cup white wine
- 1/4 tsp thyme
- 2 tbs fresh chives
- juice of 1 lemon
- 1.5 pounds sea scallops
- 1 lb baby asparagus
- 2 tbs honey
- Olive oil
- Canola oil
- Salt & pepper
Heat 1 tbs olive oil in a non-stick saucepan. While it's warming up, chop the onion. Saute' the onion for 3-5 minutes until glassy, then add the pasta (we were out of orzo, but had plenty of kid-friendly star and alphabet pasta the kids stopped eating ages ago, still good), the broth, the wine and thyme. Lower to a simmer and let cook for 15 minutes. You'll know when it's done when the pasta has absorbed all the liquid.
While the pasta is cooking, chop the chives, snap the bottoms off the asparagus and discard, and juice the lemon. Mix half the lemon juice, the honey, and four cups of water and put it all into a large pot. Tie the asparagus with string (or, heck, a rubber band) and stand them up in the pot. Cover, put on high heat, and steam for 4-7 minutes. You can tell when they're done when they turn a handsome dark green.
Bring an iron skillet to medium-high to high temperatures; put in just enough canola oil to cover. (I use canola instead of olive because canola burns at a higher temperature). Toss the sea scallops with salt and pepper, then put into the hot skillet and sear 3 minutes on a side.
When the pasta is done, add in the other half of the lemon juice and chives, set aside and keep warm.
If you're so inclined, toss a tablespoon of butter down the stalk of the asparagus. Either way, remove asparagus from the water and unstring.
If you time it right, everything will be done within two minutes of each other, so serve. Total cooking time, about 25 minutes. Good with crusty bread and a cold drink such as white wine or beer.
Just checking: Everyone knows about asparagus and oral sex, right?