Despite it being the midst of the holiday season, I have yet to crack the oven open to fire up any holiday treats. No gingerbread men. No sugar cookies. No *gasp* rum balls (it’s going to be a very dry Christmas). It would seem that time and my best of intentions have gotten away from me.
I don’t despair though, because on the savory side of things, I’ve been putting in some serious work. For some reason, whenever I bring groceries into the house, the get eaten. Has this ever happened to you? I put stuff in the pantry, and then the next time I open it to get out fixin’s for another meal, half the store is depleted. What is going here? Who keeps eating the food?
Earlier this week, I was culling stuff together out of the back corners of the pantry and the recesses of the freezer. Monday night, it was “I-wish-it-was-more” tacos. You know, half a tomato, a little bit of lettuce, a pinch of mozzarella, and instead of ground beef, left over chicken from a rotisserie bird Craig had fired up for Sunday dinner. I heated the chicken in a pan and poured some salsa over it to give it a little zing. The children were not impressed. They told me to”please pack my knives and go”.
One night it was baked penne made with half a box of penne, Italian sausage that had been frozen since we moved (uh, that would be July), a quarter of a bag of mozzarella cheese and a jar or spaghetti sauce neither Craig nor I remember buying. Thankfully high temps in the 375 range and high kill off all bacteria and dinner was a more better than we had hoped. And yes, I did set aside a healthy part of that half a box of penne for some buttered noodles for the girls. I’m no dummy; making pasta of any kind means a side of buttered noodles for the preschool set.
By the yesterday, I felt like Old Mother Hubbard, the cupboard was that bare. ‘Lo and behold, though, behind a box holding a single Eggo waffle and peeking out from behind a box of frozen peas (who bought those?), there was a a lone ribeye steak and a container of about 5 sea scallops. Surf and turf, anyone?
I pulled it out and set it to defrost. I opened the fridge and grabbed the remaining three lonely slices of bacon, and reached into the crisper for miracle salad (it was a miracle there were greens in the fridge). I dug out some potatoes and packet of onion soup mix and got to work. When it was all said and done, dinner was seared ribeye steak with bacon wrapped scallops, roasted onion potatoes and a fresh salad. Not to break my arm patting myself on the back, but it was mighty tasty. Craig even got up from the table to plant a kiss on my forehead and say, “That dinner was grrrrrrrrrreat!” Just call me Top Chef.
For some reason, I was under the impression that bacon-wrapped scallops were challenging to make, but as it turns out, it was surprisingly easy. They will definitely be making an appearance at Christmas dinner. What’s going on your holiday menu?
(source) |
Recipe courtesy of Recipe Girl. I didn’t make the spicy mayo, but I’m sure it tastes great.
bacon- wrapped scallops w/ spicy cilantro-mayonnaise
Ingredients:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepper
lettuce leaves, for serving
Directions:
Tips:
*Ground chili paste can usually be found in your market’s Asian product’s aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you’re ready to serve!