notes from last night so as to enable short term memory to transition to longer term memory. Or something. Got any aspirin? Lots of fluids, I know, I know.
(photo not from last night, and actually for a different recipe altogether, but whatcha gonna do? I would have added pine nuts if we had any)
Part one
-section and de-seed grapefruit
save some pieces intact, squeeze out a 1/3 of a cup of juice from the rest and retain in a small bowl
-sweat (sauté) a shallot, diced finely, in a tablespoon of olive oil for 2-3 minutes
add to grapefruit juice
-add agave honey or similar honey to taste. Salt and pepper if you want (I didn't, but you could). Also, a splash of balsamic vinegar if you want (again, I didn't, but you could)
Part two
-prepare some simple salad items (romaine lettuce, sprouts, etc.)
-dress with grapefruit juice shallot dressing
toss
Part three
clean and slice shitake and portobello
sauté in a little oil until mushrooms release their juice, stirring frequently.
Part four
-heat a heavy skillet until nearly smoking
-add a tablespoon or so of olive oil
-wash and pat dry several sea scallops (we made 8, 4 each), then drop into the pan
-let cook at medium high heat until a crust forms on the bottom (3-4 minutes)
-add two tablespoons of butter (I used goat butter, mmmmm, but whatever you've got will work, as long as it isn't oleo or similar shite)
reduce heat.
As butter melts, baste the scallops with it. Don't scorch the butter.
Transfer mushrooms to scallop pan, and continue basting scallops with mushrooms and butter.
turn off heat, continue to ladle butter on top of scallops.
For plating
flip scallops so crust side is up. Arrange on plate, drenched with mushrooms.
add a couple sections of grapefruit
add a spoonful of the scallop butter
cover in salad
You could add toasted sesame seeds or comparable
Drink some wine, eat a little crusty bread, have good conversation, and you'll have fun. Just remember to drink plenty of water before you go to sleep, or else you'll regret it the next morning. Ahem.
