Friday, May 20, 2011

Thursday: scallops and roasted potatoes

I found some nice-looking scallops on sale and did them really simply:

fry some bacon in a heavy pan and then set aside. Add a bit of butter and the seasoned scallops. Brown well on both sides and serve topped with crumbled bacon and some coarsely chopped pistachios.

We ate these together with oven-roasted new potatoes and a big green salad and were not unhappy about it at all.

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