I feel like … a nice dinner tonight

Tonight I remade a recipe of scallops with butternut squash. I don’t feel like writing out the recipe right now, but I have to post the picture of dinner.

It was probably the best dinner I’ve made in recent memory.

Perhaps the measure of success might me … I don’t want to brush my teeth ever, because the flavors were so amazing.


7 thoughts on “I feel like … a nice dinner tonight

  1. Feelings I have soo many feelings fear anger pain loss rejection how does one truely feel these feelings. How is a feeling really anything more then just another life lesson rewritten or renewed…

  2. That looks great. I love scallops but Dan doesn’t eat any seafood, so I have to wait until we go out to dinner to order fish. But for something like that I guess I’ll have to wait until I go to Chicago!

    1. I’d make this for you in a heartbeat.

      We could do a variation of surf and turf. We could make a little steak for Dan, and we could all have a little of everything.

      BTW, we crossed the 100,000 hit mark. I’m so excited! I couldn’t have done it without you!

  3. I’m making your sweet potato and lime recipe later today.

    So where’s the recipe for this scallop and butternut squash, hmmm?

  4. Sorry about that Jude. I had a couple glasses of wine last night, and by the time I posted this picture I just wanted to vege in front of the boob tube with T-love and T-dog.

    Here’s the recipe. Serves 4.

    1 Butternut Squash (about 2 to 3 lbs). I did a 3 pounder yesterday) Peeled seeded and cut into 1-inch chunks.

    1 tablespoon half and half

    4 tablespoons butter

    Salt and pepper

    1/8 teaspoon cayenne pepper

    1 1/2 lbs of sea scallops (I bought .75 lbs for Tina and me. But I made the full butternut squash, because it’s inexpensive and good for you … kind of).

    2 tbs of vege oil or canola

    1 Shallot minced

    2 teaspoons of minced fresh sage and 8 whole sage leaves.

    1 table spoon of lemon juice

    1. Place squash in microwave and cook for 8 to 12 minutes. Turn once. Throw in a food processor with 1 tablespoon butter, half and half, salt and cayenne pepper. Make smooth.

    2. Pat scallops and throw in a large skillet on medium high heat. 1.5 to 2 minutes per side.

    3. Heat remaining butter, swirl constantly 1 min, add shallot, sage and sage leaves and go another minute. Off heat, add lemon juice, salt and pepper and pour over scallops and butternut squash.


  5. That looks amazing!
    Scallops are my all time favorite food, and I’ve been warming up to squash since my wife started making a mean Shepherd’s Pie with a squash and potato topping. My wife is a monumentally good cook. She’s obsessed with the “clean eating” movement and this recipe would likely make her drool as well, albeit with some minor tweaking.
    I’d almost be willing to drive the 15 or so hours to Chicago just to taste that.

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