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Cut and Dry

December 4, 2009

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Peanut butter labels are cut and ready to go!! (It only took me 9,202 hours…)

For dinner I was feeling adventurous with the scallops we had in the refrigerator… Unfortunately the night turned into a big debacle over “crazy food” and the want of “normal food” :-(… There goes Grapefruit Pistachio Scallops… Instead I made

Artichoke Sundried Tomato Scallops.IMG_1951

  • 1 lb sea scallops
  • 1 medium onion or 2 shallots, minced
  • 1/2 cup sundried tomatoes, julienne
  • 15 oz can artichokes, drained, rinsed and halved
  • 1 tbsp butter or smart balance
  • 1 tsp arrowroot powder
  • 2 tsp old bay seasoning
  • 1 tsp dry oregano
  • salt and pepper
  • 1/2 c. white wine
  • 1/2 c. clam juice or seafood stock
  • whole grain angel hair, to serve

Caramelize the onion in butter and salt. Add the oregano and wine and simmer for 5 minutes. Add the sundried tomatoes. Mix the stock and starch to form a slurry, then add to the sauce mixture. Continue to reduce .

Pat the scallops dry and season each side with Old Bay (reduced sodium.) Sprits or drizzle with olive oil then broil directly under the broiler for 2-3 minutes on each side. Add the scallops to the sauce and pour over al dente angel hair. Garnish with pistachios, additional Old Bay, (!) and serve.

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I ate too much!

Then it was time to bake

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Saratoga Jingles!

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I had two cookies and some roobios tea. Well it’s bed time!

Nite!!

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