Thursday, March 8, 2012

Seared scallops with kale and roasted vegetables

Since this week is spring break, I really have no excuse not to catch up on some blogging.  Accordingly, here is some evidence that amid the intensity that was Block 3, I managed to cook at least once (it was much more than once, of course, but most of my cooking is extremely boring and thus not blog-worthy).  One of my more interesting meals consisted of sauteed kale, roasted vegetables, and seared scallops - my first time cooking scallops!  Obviously they're a splurge item, but I think well worth it as an occasional treat.

The vegetables were just potatoes (the little multicolored potatoes from Trader Joe's), red onion, red bell pepper, and cherry tomatoes, tossed with olive oil, salt, pepper, and some grated parmesan cheese for extra flavor.  Here they are, post-roasting, with the kale in progress:


I seared the scallops and then dressed them with just a little sea salt, black pepper, and lemon juice.  Very tasty!


Next up, I'll break my usual chronological order and post about an absolutely fabulous meal I had this past Monday in Chicago.  I just have to transfer the photos from my phone to my laptop....

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