Tuesday, September 5, 2017

September 5, 2017. Lunch – Greenhouse Bistro and Bakery. Dinner – Sautéed Breaded Scallops with corn on the cob and salsa

September 5, 2017. Lunch – Greenhouse Bistro and Bakery. Dinner – Sautéed Breaded Scallops with corn on the cob and salsa

I went to lunch with Aaron today at the Greenhouse Bistro.  He had a Roasted Chicken sandwich with bacon.  I ate my favorite, filled chicken salad salad with a raspberry vinaigrette.

We had thawed out a pound of sea scallops yesterday.  Today we decided to boil the four ears of corn we bought on Saturday at Sprouts and make a salsa with 3 oz. of diced red onion, 1 small diced avocado, 3 oz. of cubed cucumber, and six small tomatoes and one yellow tomato cubed plus 1 T. of chopped cilantro and the juice of 1 lime.

I also made a weird sauce for the scallops with 1 T. of horseradish, 1 to 2 T. of catsup, 2t. of mayo, 2 T. of pickle relish, and 3 T. of sour cream.  This was an improvised sauce because we ran out of mayo, so had to improvise.

Suzette breaded the scallops in panko and sautéed them in canola oil and boiled the ears if corn in a boiling pot of water.

I opened a bottle of Le Ferme Julien rose’, which is still my favorite rose’ for $5.99 in Albuquerque.

Bon Appetit

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