Sunday, June 19, 2011

Simple Sea Scallops

We had a very full Father's Day. Well, sort of...

It started with sleeping in till 10:30 a.m. Yes - seriously! Olivia got up early, fed the dog and cleaned her room (as usual). But the rest of us? Total slackers!

There's an explanation, though. Jason and I pretended to be teenagers last night and went to a local bar/restaurant called BottleTree (great vegan/vegetarian options) to see two bands. The opener was Other Lives, an indy rock band from Oklahoma. Apparently they're pretty well known (their music's been on Grey's Anatomy and Ugly Betty), but it was our first time seeing them. They were really good! Check 'em out.

The headliner was a North Carolina band called The Rosebuds. Also very good!

Here's some interesting background on the husband and wife team from the Rosebuds. (For the record: I'm not sure Jason and I could ever work together professionally. We have completely different work styles and might end up killing each other! Could you work with your significant other?!?)

Anyways, back to the day. So, we didn't get in from the concert until well after midnight and were totally exhausted. So sleeping in today.

Sleeping in, followed by ...

(thumbs up from all of us but Olivia, who really wanted to see Mr. Popper's Penguins)


(Yup, just the way to treat Dad on his day, right?!? Have him refinish the deck. We're about 1/8 of the way through and our color is much lighter than the stock photo. We're using a new product called Deck Restore. Jury's still out on whether we like it.)

And how do you top having Dad spend his afternoon refinishing the deck? You let him cook an amazing Father's Day Dinner for you!

  • 1 lb scallops
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 cup white wine
  • 4 tbsp butter


If frozen, thaw the scallops. Mix salt and sugar together. Season one side of scallops with the salt/sugar mix. Heat 2 tsp of butter in a skillet on medium high. Add the scallops, seasoned side down. As they're cooking (4-5 minutes) season the other side. Flip. Cook 4-5 minutes. Add the wine and remaining 2 tsp butter to the pan and allow to cook an additional 2-3 minutes while the wine/butter/sugar/salt mixture "syrups up" (Jason's words).

Serve with the sides of your choice (Ours: new potatoes from the farmer's market, corn, and artisan rosemary bread)

Yum, Yum, Yum!!

Now I think I'll kick back and let Jason finish celebrating Father's Day by giving me a massage!
These old bones are pretty darned tired!

1 comment:

  1. Hubby and I don't work together, but he does work from home so we're pretty much bumping into one another all day. It works for us, but not everyone can handle being home with the hubby and kids all day ;)