While its raining here, I am still reveling in the beautiful weather from my weekend in the Pocono Mountains. It is still a bit warm for October but it was nice to have a quite weekend escape somewhere slightly cooler than the busy city.
I wish I could say we spent the weekend hiking, bike riding, kayaking and reveling in nature’s majesty but I’d be lying. We really spent our time there cooking, lounging and watching an incredibly addicting Netflix exclusive show call ‘Orange is the New Black’.
Dinner was a delicious plate of seared scallops, steamed asparagus and Parmesan polenta with fresh herbs. This scrumptious seafood plate was made by throwing slightly salted scallops down onto a screaming hot pan. Just after putting them into the pan, reduce the heat, slip a pad or two of butter into the pan and allow it to slide under all your meaty morsels and pool in the corner of the pan. Slowly spoon the melted butter atop the scallops to cook through…after a few minutes carefully flip and viola!
Before beginning the scallops searing, the polenta process must begin. Boil some water, add some corn grits and reduce heat. Slowly stir and cook for about 20 minutes adding butter or milk as it begins to thicken to keep it creamy. Once the polenta has reached the desired consistency, add the parm and herbs – in total this should take about 30-35 minutes.
Of course you can’t forget about the naturally detoxifying and tasty asparagus spears. Start those around the same time as the scallops (med/high heat with a little bit of liquid in a covered pan). While it may not be the healthiest meal I have posted (given the 6 tablespoons of butter used), its still got a decent amount of nutritional value…. and tastes deliciously indulgent!
You don’t have to be in the mountains to enjoy this meal but you must be ready to indulge and enjoy!