Sunday, September 7, 2008

Bacon wrapped Scallops, Mashed Red Potatoes and Micro green Salad

We went to a wholesale market to get a couple of things and Dan asked if scallops would be good for dinner. I love scallops (yeah, by now you probably figured out that I love pretty much any edible thing), and we should cook them more often, I replied. So we had scallops wrapped in Rohrer's bacon for dinner. We cooked and mashed red potatoes that I got from Rick (Summer Creek Farm). These potatoes have red skin and red flesh! They look gorgeous and tasted great with a little butter, milk, chopped garlic and tarragon. We washed the micro green from Erland and Rieko (New Hope Farm) and I made a lemon-chive-honey salad dressing.
It was fun to pick a central ingredient (scallop) and have most of the supporting ingredients from the farmer's market (bacon, red potatoes, micro green) and our own back yard garden (tarragon and chive). The dinner was delicious and the prep was simple.

Bacon wrapped Scallops
  • Partially cook bacon strips.
  • Wrap scallops with the bacon strips. Use toothpicks or skewers to hold the strips in place.
  • Butter a baking pan and place the scallops. I brushed some of the lemon dressing that I made and sprinkled brown sugar on top of the scallops, which you can skip.
  • Under the broiler cook 2 -3 minutes each side. (We cooked about 7 minutes in total since the scallops were big).
Mashed Red Potatoes (6 small potatoes for 3 servings)
  • Wash and quarter red potatoes. Fill a pot with the potatoes and water. Potatoes should be fully submerged.
  • Bring the water to boil and continue cooking the potatoes for 15-20 minutes till potatoes are soft.
  • Drain and bring the potatoes back to the still hot pot. Mash the potatoes and add butter (2 TBS), milk (2 TBS), chopped tarragon (1 tsp), chopped garlic (2 cloves) and salt and pepper to season
Micro green with Lemon Chive Honey dressing
  • Wash micro green and either spin dry or pat dry.
  • Mix lemon juice (1 TBS), olive oil (3 TBS), honey (1/2 TBS) and pinch of salt and pepper.
We had two bacon-wrapped scallops as leftover, with which Dan made omelet this morning. He used jumbo eggs, added sliced leftover scallops and bacons, and baby swiss goat cheese from CapriKorn Farms. You spoil me with these great breakfasts, I complained, now I cannot eat out for breakfast any more. I think the farmer's market spoils us too. Fresh dug potatoes, fresh eggs, delicious bacons and baby swiss goat cheese? These ingredients make our meals wholesome and delicious.

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