|While my funny estivates...
||[Jul. 28th, 2009|04:52 pm]
Did you have to look up estivate? It's a hard word to work into a conversation unless you're talking about hummingbirds or amphibians...but it's underutilized. |
Anyway, I'm tired and tied up with lots of non-fun things right now, so the best I can give you (other than recommending that you watch The 3 Burials of Meliquiades Estrada, cause it's good and I finally got around to it) is the lovely scallop dish I made last night. Although it wouldn't have to have scallops. Any protein or bean, or not, really. I used up some past-their-prime zucchinis and onions.
Onion or two in quarters, then slice thinly. Saute in olive oil, salt and pepper while slicing two large zukes into quarters, then thin slices. Cook both until meltingly soft. Season with Penzey's pasta sprinkle (basil, oregano, garlic, maybe thyme) and a tsp of sugar, especially if zukes are big and bitter (like me) and toss in a quarter cup of sliced kalamata olives. Set aside in bowl. Saute a bag of thawed bay scallops in same pan with olive oil (I used a Spanish virgin and boy did she scream. No, you know what I mean.) and a tbs of butter, salt, until cooked just opaque.
Toss vegetable mixture back in, dash of balsamic vinegar, and a good coating of parmesan cheese, toss. You can have it over pasta or rice, or on its own. But your body will serve you better if you find some lovely whole grain mixture, or choose wild rice, or brown rice.
I had it for lunch today as well, and I would be happy eating this every week. I just might.
So, when the scallops are all gone from the ocean...my fault.