It's been a while. And so much has happened! It was so hard for me to even start this post because I simply didn't know where to begin. I've moved - it was very last minute to say the least - and unexpected, even to me...I was offered a new job (starting immediately) dancing with a company back in Colorado, and I jumped on it. I packed up my stuff and drove to colorado. The whole move took me just under a week, but what a week! It was by far the most stressful move I've ever made.
I'm determined to keep my soirees going, so once I got my kitchen and new apartment (which I loooove... it's a great old building, built in the 30's, very cute) somewhat functional, I made cooking plans with a good friend. we made scallops! I've decided that wild scallops meet my extremely particular "must be treated humanely" criteria. Especially as they, well, don't even have brains.
This was the first time I was going to have had scallops in years, and I was super excited. I love scallops; seriously, I love them. I even wrote a poem about how amazing they are in high school. I was a bit nervous about cooking them properly after so long. So I skyped my mother for advice, and googled scallop cooking for backup. We settled on baking the scallops with just a bit of salt and basil.
According to our internet research, scallops are done when they feel like a "gently flexed bicep." Unfortunately, I don't make a habit of feeling people's gently flexed biceps, so I wasn't entirely sure what I was checking for, but they still turned out just about perfect.
To accompany the scallops we made a vegetable dish of steamed asparagus mixed with sauteed onions, button mushrooms and cherry tomatoes. And finally, we made little baked polenta cakes with more salt and basil. These are very easy to make, as the polenta comes pre-cooked in a long plastic tube, which you then simply cut into slices, and re-heat. Delicious!
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