I think I've put on 5-10 lbs. this week. For those of you who know the Kupecs and their penchant for good food and drink, this probably won't come as a surprise. I did cook dinner for them one night, which gave Mimi an idea. She said I should post any recipes I find, or use along the way, on the blog. So below is the recipe I made for them. It's one Mary Beth and I used to make. It's given as an appetizer, but I double it(or more) and serve it with rice or pasta. I also made a big pot of chili and froze it so I'd have something in my freezer when I don't have time to cook. Since I was in a cooking mood and Trader Joe's had a good deal on basil, I made 2 batches of pesto - one for me to take with me and one for them. They already ate most of it making appetizers for dinner on Friday night.
Sauteed Scallops in White Wine with Sun-Dried Tomatoes and Garlic
1 1/2 tablespoons olive oil
12 oz. large sea scallops
1/2 cup dry white wine
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes (I use the dry ones and rehydrate them in hot water)
1/4 cup whipping cream or 1/2 and 1/2
2 tablespoons (1/4 stick) butter
2 teaspoons minced garlic
4 scallions
6 slices bacon
Cook bacon until crisp and set aside. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown and cooked through, about 2 minutes per side. Put scallops aside and keep warm. Add garlic, scallions & sun-dried tomatoes to pan and saute til tender. Then add wine and scrape any brown bits from bottom of pan. Add cream and boil until mixture is reduced to sauce consistency, a few minutes. Remove from heat and add butter and whisk until melted. (This can be rich so you can skip the butter if you're worried about fat.) Crumble the bacon and add to the sauce. Serve the scallops over pasta, or on the plate with rice, and spoon the sauce over.