Saturday, October 21, 2017

Saturday Recipe

I cooked this on Friday night. I didn't have many scallops so we had it as an hors d'oevres. Pretty good. You do have to be very careful not to overcook scallops. About 3 minutes a side or even less.

Easy Garlic-Lemon Scallops

3/4 cup butter
3 Tbs minced garlic
2 lbs large sea scallops
1 tsp salt
1/8 tsp pepper
2 Tbs fresh lemon juice

1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.

2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Servings: 6

Source: AllRecipes

Have a great weekend

Friday, October 20, 2017

Balconies, Bowling, Weather,

I totally forgot to mention that our balcony has now been painted both top (roof) and bottom (floor). The did the first floor coat on Tuesday, whilst we were out shopping and I wasn`t too happy to see a lump of something or other under the paint. I hoped they would fix that with the second coat. I am very glad to say they did. Looking good. Now all we have to wait for is the railings. Wonder how long that will take. Been meaning to check where they have been installing them out back and see how far they have got.

Thursday bowling, Matt won 2 games out of the three. However, in the middle game I bowled a 207 which I was very please with. Now all I need to do is bowl that kind of game all the time, especially during league play. Easy, right?

Can't believe this weather although I am glad it is good. It did get colder the other day but now it is bright and sunny. Had to have the air on in the car.  Great for the workmen of course.

Here are the omelets mentioned in yesterday`s blog. I forgot to get any Ricotta so haven't made them yet and have run out of tomatoes. Problems, problems LOL.

Ricotta Omelets

This also makes a great dinner for one; just cut the ingredients in half.

2 Tbs unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 Tbs ricotta, divided
2 Tbs grated Parmesan, divided
2 Tbs chopped fresh basil, divided
1 Tbs chopped fresh chives, divided
Cherry Tomato Vinaigrette (Recipe yesterday)

1. Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.

2. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

3. Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette

Servings: 2

Author: Alison Roman
Source: Bon appetit

Have a great day