Dinner With TCR! December 13, 2009
Posted by littlebangtheory in Dinner with TCR.Tags: basil, basmati rice, curry, lemon grass, scallops, shrimp, veggies
2 comments
After an angst-filled hiatus populated with dollar cheeseburgers and too much beer, I’m tonight not only moved to cook something good, but to share it with you.
Here’s my version of Thai cooking – Coconut Curried Shrimp and Scallops with Basil and Vegetables:
This came out really tasty, with hints of coconut milk and lemon grass bumping the wonderfully sweet scallops into orbit, and fresh-chopped basil added at the last minute. Served over steaming Basmati rice, the entirety was most satisfying!
As the pieces of my personal life settle into something closer to predictability, I hope to be able to share more of my dinners with you nice folks.
Ciao for now.
Dinner With TCR! February 20, 2009
Posted by littlebangtheory in Dinner with TCR.Tags: beurre blanc, fennel, greens, scallops, walnuts
5 comments
As promised, tonight’s repast is Pan Seared Scallops and Walnuts in a Lemon Beurre Blanc, served over a bed of field greens and fennel:
Came out purddy guuud!
Dinner With TCR! June 2, 2008
Posted by littlebangtheory in Dinner with TCR.Tags: basil, basmati rice, lemon, peppers, scallops
8 comments
Another day, another dollop.
Well, not quite a dollop, perhaps a bit more chunked up than “dollop” might suggest.
Tonight, scallops with lemon and basil, with an assortment of lightly braised peppers, served over American basmati rice:
Enjoy!
Dinner With TCR December 22, 2007
Posted by littlebangtheory in Dinner with TCR.Tags: curry, linguini, scallops, shrimp
3 comments
Tonight, with shrimp from the freezer:
Curry-Rubbed Scallops and Shrimp with Stir-Fried Veggies over Red Chilli Linguini:
Gotta love those rigid hunkers in the back of the Ice-Box!
Tonight’s (burnt) Offerings. September 23, 2007
Posted by littlebangtheory in Dinner with TCR.Tags: food, plastic fork, scallops
3 comments
Tonight marks the Autumnal Equinox in these parts.
Cool name.
So I’m offering up some scallops, ’cause scallops are cool. Or at least the scallops think they’re cool. And I agree. I’m a Scallop Ally.
First I’ll reduce some significant amount of white wine ’till it’s sweet enough to brown, then I’ll caramelize some fennel and add some tomatoes and fresh oregano
Then I’ll turn up the heat ’till it’s cracklin’ and toss in the scallops
“Goodnight, Little Scallops!”
And I’ll eat them up on a bed of lemon linguini
With a plastic fork. Because food is serious stuff.
‘S OK, I’ve had it for years
