It's been way too long. I haven't blogged about my food creation is what seems like forever. I promise, I have been eating very well and cooking for my family. I just haven't found the time to write about them.
Scallops are very delicate to prepare. They need to be fresh and can't be overcooked. I sauteed the scallops in two tablespoons of olive oil and seasoned them with garlic, pepper and basil. I fried each side for about six minutes, or until each side had a hint of a golden finish. After the first flip (with tongs), I added a handful of Parmesan cheese and, mixing with the oil, it created a little glaze of sorts. After placing them on the serving plate, I topped the scallops with pesto.
The scallops were so tender and "melted" in my mouth. They did. If they're overcooked, they become chewy. These weren't chewy. They were perfect. As a side dish, I broiled asparagus seasoned with garlic and basil. It turned out to be a very good Italian meal. It tasted very expensive.
Weather: 64 degrees!
Music: Milow - One of It
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