We ate VERY well this weekend…Bill’s rotisserie chicken with my mashers and gravy on a cool Friday night. For Saturday night, I perfected my deep fried potato skin “appetizer-dinner” - skins with a good bit of potato, topped with slightly sauteed onion and red pepper mix, monterrey jack-chedder shredded cheese and bacon bits. Sunday breakfast was lox, cream cheese, roma tomato, grilled onions and capers on demi-baguette - a variation of bagels and lox.
The capper, though, was last night’s pan seared scallops with blueberries and almonds, steamed asparagus and baked sweet potatoe fries - yum, despite a few technical difficulties…
First off, I must acknowledge that the scallop recipe is a take off on a recipe from a blog called “Noble Pig”. The recipe detailed in Cathy’s post: A Tiny Addiction is for pan seared scallops with champagne grapes and almonds. I substituted blueberries for the champagne grapes and sweet onion for the shallots - everything else per her recipe. I have never had champagne grapes so I can’t compare but the blueberry sauce was wonderful with the scallops.
The technical difficulty - actually “user error” - was that I did not let the butter and pan get hot enough to sear the scallops and make the crusty exterior. The scallops were more pan poached than pan seared but they were not overcooked or rubbery. And because they were excellent, large and fresh scallops, they survived my mistake with good grace!
…will have to get more scallops and blueberries and try again…
A note about the blueberries - the Oregon blueberries have been both plentiful and delicious this year - plump, juicy and sweet!