Fun Things To Do With Scallops

On the Birthday....
Thank you for my birthday wishes...

Unconventional gifties this year: My dad let me tear up my car payment check for the month, which was awesome. My mom gave me some $ so I can paint my apartment (Yup, after starring at paint swatches on my walls for the past 3 months, she finally enabled me to do something about it). Finally, nothing says 26 like an impulsive buy, so I went on ahead and got myself a pair of purple leather cowboy boots on eBay. Yup, it was a party over here for 26, boy.

Missing In Action...
My camera has mysteriously disappeared. I know it's in my apartment somewhere because I DO know it made it home from the bar on Saturday... but completely MIA for the moment being. Bummer, because I wanted to show you my progress on Aline (first front is done, with some "creative waist shaping"), The finished kitty bed, and almost-completion of Arden's Easter sweater. I also made a kick-ass dinner last night that I wanted to photograph before I chowed down... but my hunger took over before the camera was located so sorry.

Speaking of the Recipe

Sea Scallops in White Wine with Tarragon / Horseradish Potatoes.


Ingredients:
6 Sea Scallops (about 1/2 pound)
1 Potato
1/2 cup + extra splash white wine
2 shallots
2 T. Butter, divided (I used Smart Balance and it turned out fine)
1/4 c. Milk
1 T. Horseradish (more or less to taste)
1 + 1/2 T. Dried Tarragon
1 T. Whipping Cream

Pour yourself a big glass of red wine. Remove cat from kitchen.

Skin the potato and chop into pieces. Boil water in a pot and add salt, then potato. Boil until mashable.

Chop shallots. Heat wine over medium heat and add shallots, simmer until reduced to about 1/4 cup. Remove from heat.

Mash potatos, add 1 T. Butter, Milk, Horseradish, and 1/2 T. Tarragon. Keep warm on stove.

Add 1/2 T. butter to a skillet. Salt and Pepper the scallops, the sear until brown, about 2-3 minutes per side. Transfer scallops to a wide, shallow bowl.

Add a splash of wine to the to pan where you cooked the scallops (DO NOT RINSE) to deglaze. Add wine/shallot mix, Whipping Cream, 1/2 T. Butter, and 1 T. Tarragon. Stir to combine, transfer scallops back to pan and simmer for 1 minute.

Add potatoes to the bowl you had the scallops in, place the scallops on top, then pour the sauce over the entire plate.

Serves 1 for dinner.