||[Nov. 5th, 2009|11:37 am]
So, I had some smoked scallops gifted on me at work as excess samples. (Some days my job is more tolerable than others.)|
So I rolled some quartered and halved again (because eighthed is just dumb sounding) plum tomotoes in Spanish olive oil and salt and roasted them at 375 until browned and wrinkly. Then diced four strips of smokey bacon, sauteed them in a little bit of the olive oil with a large finely diced shallot. When soft, I added a bunch of asparagus, sliced thinly so they'd cook quickly. When they were done and starting to brown, I tossed in the smoked scallops, to coat. Then tossed in the roasted tomatoes. Hit it with a couple of dashes of Tabasco, a dash of balsamic, tiny pinch of sugar. Layered it over brown basmati rice, then grated a scattering of aged Gouda over top.
Needless to say, I'm going home for leftovers for lunch today.