Wednesday, April 29, 2009

Boys' weekend; Get classy with scallops and lavender!

This weekend I had a pantload of fun with my boys in NYC. I chilled in the park and wandered through bookstores with my high school pal Alex, I had burgers and beer with honorary Team 215 member Koz, saw a kickass Travis gig with my rockstar friend Shwa, had pancakes on the Lower East Side with my new friend Andy, and then returned home just in time for my friend Chris' gig in DC. It was the best series of non-date dates I've had in a while. Thanks, boys! I think.

However, there was a certain amount of grubbiness involved in the weekend, as it was a bit hot, and I had but one outfit and little recourse for a shower. There may have been a bit of a mishap with a too-quickly-chugged Miller Lite as well. May have been. Only Shwa, and my confessors, and most of 11th Street between 2nd and 3rd Avenues know for sure...

ANYWAY, much as I enjoyed my dirty weekend with the lads, I felt I needed to take back what remained of my dignity and dainty-ladyness. I'm not sure how well I succeeded, but making this dish sure made me feel a bit more classy.

Seared scallops with basil and lavender essence

15 to 20 basil leaves
1 clove garlic
1 teaspoon salt
1/4 teaspoon pepper
2 drops pure lavender essence (usually available in health food stores in the herbal remedies aisle. DO NOT substitute synthetic).
2 tablespoons olive oil
2 tablespoons butter
1 pound large sea scallops

Combine the basil, garlic, salt and pepper in a food processor until smooth. Add the lavender oil and 1 tablespoon of olive oil. Let stand for 30 minutes. Cut a deep horizontal slit through the scallops, but not the whole way through. Fill with the basil mixture, close with a wooden pick. Drizzle with the remaining olive oil. Heat 2 tablespoons butter in a skillet, and heat until foamy. Add scallops and sear for 2 minutes on each side. Scallops should be browned, and translucent on the inside. Remove from pan immediately.

If you can't find lavender oil, just sprinkle with lemon juice. Scallops can also be grilled rather than seared.

There! Don't we feel civilized? Now I'm gonna crack open a Sam Adams and watch the Phils. In my underwear. Class. Easy come, easy go.