After a crazy week of unpredictability, Matt and I settled into a really fancy dinner! And one we cooked ourselves too.
This afternoon I biked over to Seamane’s and then to the bakery. We had a malfunctioning label printer that I fixed after an hour (turns out Matt had SKIPPED a step of installation!!) We also got our lobby tables all set up! Special thanks to Caroline at IKEA Baltimore for her help. The new tables arrived in good shape today and we’re good to go. The mill is also working!! Woo hoo.
Once home, we put together dinner. I made this scallop recipe for a project I’m working on for Jefferson Vineyards’ wine club. It turned out fantastic!
We picked up these giant scallops at Seafood @ West Main and my gosh they were not cheap!! But if you think about how much an entrée would cost in a restaurant, the price was easier..to swallow.
Matt even came home on time to help cook!
Sizzlin’ in buttah!
Spicy Orange Vanilla Scallops
Yield 2 servings
The delicate flavors of vanilla and orange work in perfect contract with the spice of red pepper and the complexity of the Viognier in this recipe that takes just minutes to cook but brings the ambiance of a restaurant into your home. A touch of vanilla at the end adds a subtle aroma to the dish, while the garlic and red pepper add a bold spice to the succulent scallops.
- .75 lbs large sea scallops
- 1/2 tsp kosher salt
- 1 tbsp butter
- Juice of 1 large orange (or ½ cup of orange juice)
- ¼ cup Jefferson Viognier
- 1 clove garlic, minced
- 1/2 bell pepper, thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 tsp vanilla extract
- Season scallops with salt.
- Heat butter in a large cast iron skillet.
- When it begins to bubble, add scallop and cook 2-3 minutes. Flip, and cook second side, being careful not to overcook.
- Remove scallops from pan and add garlic, pepper, orange juice and wine.
- Reduce heat to medium and simmer until sauce is reduced to a glaze.
- Stir in vanilla and red pepper flakes.
- Plate red peppers with sauce and serve scallops on top.
We paired them with a different Viognier, actually, because we have a triple vertical tasting to do with the Jefferson wines next weekend when we have more people to enjoy them with. I might need to recreate this recipe!
Jefferson glass, of course!
The scallops were served with a Tomato Basil Risotto. Just risotto rice (1/2 a cup) cooked with 1 cup water and a can of fire-roasted diced tomatoes. We stirred in chopped basil at the end. Delish!
Lastly, we had Orange Kale – simply kale steamed in orange juice and orange segments and sprinkled with salt.
We actually had the company of our landlords for dinner!! They couldn’t stay for food, but they enjoyed a handful of homebrews on the porch after doing some housework this afternoon. They’re awesome and just like Emily + Casey, they’re moving from Old Town to Seattle this month for a job opportunity.
Dessert was a couple of handfuls of Lynda’s granola. YUM!!
We are both pooped – it’s been really early mornings with not-early-enough bedtimes a few nights in a row. G’night!