Wednesday, November 28, 2012

Small Kitchen Stories: Scallop Pot

  Yet again I am beyond hungry, beyond tired, but needing a soul-warming dinner requiring me not to think or work.
  At the last Farmers Market Saturday I purchased scallops which I divided into small freezer destined portions.  The small pouches thaw out in a flash.
  Rice Pot to the rescue!

Lewes Farmer's Market Scallop Pot

Golden Potatoes: small cubes
Carrots: small coins
Tomatoes: chopped
Onions: sliced
Dillweed, Chives
Olive Oil

Into the Rice Pot add a  big tablespoon of olive oil and heat to sizzling.  Throw in the potatoes, carrots and onions.  Stir, put on the top and let it rip until golden brown.
Throw in the tomatoes, and herbs, and let it cook down a bit.
Add in the scallops and a dousing of the Vermuth.  Put on the cover and cook about 5-8 minutes more or until the scallops are perfectly done.

Dessert was sliced pears with a big serving of rice pudding.

Ta DA!

Beach Blessings,

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