I have been too damn busy to blog. I am also too busy to cook, but I have been doing it anyway. I made Thanktober dinner last Saturday for my family since neither my son or daughter will be home for Thanksgiving. It was pretty good, not my best effort. I couldn't get any chestnuts for the stuffing, it was too early. And I overcooked the pumpkin pie for reasons too complicated to explain.
I will leave you with a cool recipe though. This is from my dear, dear friend Diane in California. It is deceptively simple. It is sooooo good. She made it for me once while she and her husband were visiting. We cooked while drinking copious amounts of champagne, my VERY MOST FAVORITIST DRINK IN THE WHOLE WORLD. Course, I drink copious amounts of champagne ever weekend, but Diane is the only one who likes it as much as I do.
Balsamic Glazed Scallops
16 Sea Scallops
seasalt, white ground pepper
1/2 c Balsamic vinegar
1 tsp very shap dijon mustard
1/2 tsp tamari or soy sauce
4 Tbs unsalted butter
1 Tbs chopped chervil
Pat scallops dry and season with salt and pepper In small bow, whisk vinegar, mustard, tamari and cayenne Heat butter in large skillet over medium high heat. Lay scallops in sizzling butter and cook until crusty brown on first side (about 1 to 2 minutes) Turn each scallop over Immediatly pour vinegar mixture over scallops.
Cook 2 to 3 minutes, until just cooked through spoon remaining glaze around scallops and sprinkle with chevril Serve immediatlely.