Not Cheap but Quick

I love sea scallops, but I hate how much they cost at restaurants. That's why I learned to make them how I like. They are not cheap, but every couple of months they go on sale at our market, and that's when I treat myself to half a pound.

To cook them I started with a frying pan and a very thin drizzle of olive oil on medium high heat; when the pan is good and hot I add the rinsed scallops, two chopped scallions, a tiny sprinkle of creole seasoning and a few drops of lemon juice. With scallops less is always better.

Once I sear the scallops on both sides (this takes about a minute to a minute and a half) I deglaze the pan with a splash of water. You can also use some wine to do the deglazing if you want to go fancy; just stay away from sweet wines -- a flinty Chardonnay is better.

Serve immediately with whatever side dish you like. Pasta works, but rice is my favorite.

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Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

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