Saturday, June 12, 2010

Seared Scallop Salad & Graduation

What a day! My son Aaron (hi Aaron!) graduated today from WWU with a Bachelor of Science in Kinesiology with a Psychology minor w/ Pre-Physical Therapy concentration. Wheew. What a mouthfull. We are so proud of him!

Jack drove to St. George w/ the big yellow truck on his lonesome so I could stay home for graduation. Thank you so much, Jack! It was worth every second having you drive the big yellow truck for two days without me snoring on the sideline.

So: we start Cycle Utah tomorrow. I have a 7:00 am flight to Salt Lake and then on to St. George. HI RANGER TOMMY! I understand he is on the same flight! We will both be in great shape when we get there. Anyway: The weather here went from weeks of dumping buckets of cats and dogs to the most gorgeous blue skies and pristine mountains you could ever dream of. Of course: the weather in Southern Utah went from 90-100* to all hell breaks loose rain storms. It should warm up the next couple of days, but in Bryce Canyon it will be around 35* F at night. Bring your blankies, campers!

If you are fortunate enough to be in St. George now, or in the future, make sure you ride up through Snow Canyon. It is such a great ride: there is a pull off where the terain turns to sand dunes that you can hike through, then a few more miles up the road pull off to the right and walk in to see the names of settlers written in wagon wheel grease from the late 1800's on the cliff side. The bike path from the top of the canyon back into St. George is really fun! The other really cool thing to see is the Johnson Dinasaur Farm. It is on the East side of St. G, and the museum is built around the dig sight. As you travel through the canyons try and imagine those huge dinasaurs migrating across the canyons.

So: what's new on the menu? Well, I catered an in-home cooking lesson last week and have this fabulous recipe for you to try: Seared Shrimp and Scallop Salad with Feta Chees and Canied Garlic.

Make the candied garlic: 1/3 cup garlic cloves: 1 cup white wine: 1/2 cup sugar: 2 Tblsp butter: Place all in a small saucepan and cook slowliy over low heat until the liquid becomes syrupy. The garlic should be tender but not mushy: Keep warm.

Dressing: cheat and use a good quality balsamic dressing.

Shrimp & Scallops: as many as you want to eat each of large shrimp, peeled & devained & good quality sea scallops: salt and freashly ground white pepper: canola oil: season the shrimp and scallops with salt and pepper and coat with the canola oil. Heat a saute pan over medium high heat: sear the shrimp and scallops about a minute on each side: longer if you want them well done but I don't recommend it: remove from pan and set aside.

Gently toss about 4 cups mixed greens with the balsamic vinaigrette and feta cheese. Divide among serving plate and arange shrimp and scallops around the egde. Toss on a few kalamata olives and some cherry tomato halves, scatter with candied garlic and drizzle the warm syrup over all. Sounds really complicated,, but is so easy and SO GOOD>..

Tomorrow nights menu? Tossed spring greens with raspberry chipotle dressing, smoked chicken & spinach lasagna, vegetarian lasagana, steamed veggies, french bread & dessert to be decided. I will fill you in on the lasagan recipes later. Time to sleep. Must be up early.

By the way: Cycle Washington lost a couple of riders: there is room if you really want a great ride and fabulous food! See you in St. George.

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